This recipe is part 1 of 3 meals. You can just cook one or try cooking them as a “stack” to make the best use of your time and ingredients.
Serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.
- ½ cup plain Greek yogurt
- 2 tablespoons curry powder, divided
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 teaspoon cayenne pepper, if spice is desired
- 1 lime, juiced
- 4 tablespoons olive oil, divided
- 1 ½ pounds chicken drumsticks- skin on or off, your preference
- 2 ½- 3 pounds chicken thighs- skin on or off, your preference
- 1 cup dry basmati rice
- 1 head of cauliflower, or 10-12 ounces of cauliflower florets
- 1 tablespoon cumin
- 2 tablespoons butter
- 3 tablespoons mint leaves, chopped
- 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 your chicken drumsticks and thighs making sure they get fully coated. Let chicken marinade 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. Add all your chicken pieces to the rack, then place in the oven to roast until internal temperature reaches 165 degrees, about 40-45 mins.
- 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 35-40 minutes.
- Prepare the Mango Chutney, recipe below.
- After cooking, broil your chicken for 1-2 minutes for a crispy finish. Add butter, salt and sliced mint leaves to your rice. Serve 2-3 drumsticks per person over rice, along with a side of cauliflower and chutney as a dip for your chicken.
If cooking the stack of meals, store the remaining chicken, cauliflower and chutney for later use.
- 1 cup all-fruit mango jelly/jam
- ¼ cup apple cider vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon cinnamon
- ¼ teaspoon chili powder or cayenne pepper, if spice is desired
- ½ -1 teaspoon honey, optional
- Combine all of the ingredients in a small pot over low-medium heat on the stovetop. Bring to a simmer and after 3-5 minutes remove from heat and let cool.