Curry Chicken and Roasted Cauliflower with Mango Chutney
1/2 c. plain Greek yogurt
2 tbsp. curry powder, divided
1 tbsp. garam masala
1 tbsp. paprika
1 tbsp. turmeric
1 tbsp. garlic powder
1 tbsp. ground ginger
1 tsp. cayenne pepper, if spice is desired
1 lime, juiced
4 tbsp. olive oil, divided
1-1/2 lb. chicken drumsticks, skin on or off, your preference
2-1/2 to 3 lb. chicken thighs, skin on or off, your preference
1 c. uncooked basmati rice
1 head cauliflower, or 10 to 12 ounces of cauliflower florets
1 tbsp. cumin
2 tbsp. butter
3 tbsp. mint leaves, chopped
1 c. all-fruit mango jelly/jam
1/4 c. apple cider vinegar
1 tsp. Dijon mustard
1/4 tsp. cinnamon
1/4 tsp. chili powder or cayenne pepper, if spice is desired
1/2 to 1 tsp. honey, optional
In an extra large bowl, make marinade by adding Greek yogurt, 1 tablespoon curry powder, garam masala, paprika, turmeric, garlic powder, ground ginger, a teaspoon cayenne pepper, the juice from one lime and 2 tablespoons olive oil.
Mix well, then add chicken drumsticks and thighs, making sure they get fully coated.
Let chicken marinate for at least 30 minutes.
Preheat oven to 425°.
Cook basmati rice according to directions on package.
Spray or rub a cookie rack with oil then place it on top of a foil-lined baking sheet.
Place all the chicken pieces on the rack, then place in the oven to roast until internal temperature reaches 165°, about 40 to 45 minutes.
In a large resealable bag, combine cauliflower florets, 1 tablespoon curry powder, 1 tablespoon cumin, 1 teaspoon salt and 2 tablespoons olive oil.
Mix well then add cauliflower to a large baking sheet.
Place cauliflower on the bottom oven rack and roast until golden brown, about 35 to 40 minutes.
To make Mango Chutney: Combine all of the ingredients in a small pot over low-medium heat on the stovetop. Bring to a simmer and after 3 to 5 minutes remove from heat and let cool.
After cooking chicken, broil for 1 to 2 minutes for a crispy finish.
Add butter, salt and sliced mint leaves to rice.
Serve 2 to 3 drumsticks per person over rice, along with a side of cauliflower and chutney as a dip for chicken.
If cooking the stack of meals, store the remaining chicken, cauliflower and chutney for later use.