- 3/4 cup nonfat plain yogurt
- 1 teaspoon Madras-style curry powder (see 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, trimmed (see Tip)
- 1 (1 pound) sweet potato, peeled and cut into 1/2-inch cubes
- 3 cups cauliflower 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
- Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 450 degrees F. Lightly coat a large rimmed baking sheet with cooking spray.
- Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.
- Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.
- Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.