Masala-Spiced Chicken & Cucumber Raita

Photo from hello fresh

I really like the curry flavor and that added with garam masala make a nice combo. This recipe wasn't my favorite, but it was really good. 

Surprisingly my favorite part of this recipe was the roasted veggies. I completely overcooked the cauliflower, but the curry flavor make it ok. 

Masala-Spiced Chicken & Cucumber Raita

Recipe from Hello Fresh

Serves 2

• 1 mini cucumber, diced
• 2 T yogurt (the recipe doesn't specify, but I would think plain or greek would work
• 1 T curry powder, divided
• 1 tsp garam masala
• 10 oz chicken cutlets
• 10 oz cauliflower, cut into bite size pieces
• 6 oz carrots, cut on the bias
• 1 1/2 T sour cream
• 1 lemon

Adjust rack to top position and preheat oven to 450 degrees. 

Prep your veggies: 

Trim and dice cucumber into 1⁄4-inch pieces. Cut cauliflower into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Quarter lemon.

 In a small bowl, combine cucumber, 1⁄2 tsp sugar, and salt. Set aside to marinate. (You’ll finish the raita later.)

Toss cauliflower and carrots on a baking sheet with 2 TBSP olive oil, 2 tsp curry powder, salt, and pepper. (You’ll use the rest of the curry powder in the next step.) 

Roast on top rack until browned and tender, 15-20 minutes.

While veggies roast, pat chicken dry with paper towels. Season all over with remaining curry powder, 1⁄2 tsp garam masala, salt, and pepper. (Save remaining garam masala for another use.)

Heat a large drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side.

Transfer to a cutting board.

Add yogurt, sour cream, and juice from half the lemon to bowl with marinated cucumber. Stir to combine.

Slice chicken crosswise. Divide chicken and roasted veggies between plates. Top chicken with as much cucumber raita as you like. Serve with any remaining raita and remaining lemon wedges on the side.