Ingredients

3/4 cup nonfat plain yogurt
1 teaspoon Madras-style curry powder (see Ingredient note)
1 teaspoon ground coriander
1 teaspoon ground ginger
1 clove garlic, minced
3/4 teaspoon salt, divided
1/4 teaspoon cayenne pepper
8 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
1 sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups cauliflower florets (1 small head) or broccoli florets
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
1/4 cup chopped unsalted dry-roasted peanuts or cashews
1/4 cup loosely packed cilantro leaves
Tip: Madras-style curry powder is hotter than standard curry powder. You can find it in specialty stores. You can purchase chicken thighs that have already been boned and skinned in most supermarkets. They can be quite fatty, so trim carefully. If you cannot find boneless, skinless chicken thighs, substitute bone-in thighs and pull off the skin. In Step 3, roast chicken for 10 minutes before adding the vegetables.



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