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Curried Chicken Thighs and Cauliflower with Celery Salad

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This pan of curried chicken thighs and roasted cauliflower sings when served with creamy curry yogurt sauce and crisp celery and grape salad.

Ingredients

Units Scale
  • 1 1/2 pounds bone-in, skin-on chicken thighs
  • 2 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon mild curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon kashmiri chili powder
  • 1/2 teaspoon ground turmeric
  • 1 small head cauliflower, chopped into bite-sized florets
  • Kosher salt and black pepper

For the celery salad:

  • 4 stalks celery, sliced
  • 1 cup red seedless grapes, sliced
  • 1/2 cup cashews, chopped
  • Small handful fresh parsley, finely chopped
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon whole cumin seeds, optional
  • 1/2 teaspoon whole celery seeds, optional
  • Kosher salt and black pepper

For the curry yogurt sauce:

  • 1/2 cup full-fat Greek yogurt
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon mild curry powder
  • Kosher salt and black pepper

Instructions

  1. Preheat the oven to 450°F.
  2. Prep the chicken: In a large bowl or resealable bag, combine the chicken thighs, 1 Tablespoon olive oil, curry powder, coriander, kashmiri chili powder, turmeric, and several generous pinches of salt and black pepper. Toss until the chicken is thoroughly and evenly coated on all sides.
  3. Sear the chicken: Heat the remaining 1 Tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken skin side down and cook, undisturbed, until the skin is golden-brown and crispy, about 3 minutes. Flip and cook for an additional 2 minutes, then remove to a plate. Do not drain the fat in the pan.
  4. Cook the cauliflower: Add the cauliflower to the pan and give it a good toss to coat it in all the golden, spiced chicken fat. Season it with a generous pinch of salt, then place the chicken on top of the cauliflower. Transfer the pan to the oven and bake for 30 minutes, or until a meat thermometer reads 165°F when inserted into the thickest part of the thigh.
  5. Make the celery salad: In a medium bowl, combine the celery, grapes, cashews, parsley, olive oil, lemon juice, honey, optional cumin and celery seeds, salt and pepper. Stir to combine and adjust seasoning to taste.
  6. Make the curry yogurt sauce: In a small bowl, stir together the yogurt, lemon juice, olive oil, honey, curry powder, salt and pepper until well combined.
  7. Serve: Place a dollop of curry yogurt sauce onto a plate, then spoon a bit of cauliflower and one of the chicken thighs on top. Serve with celery salad on top or alongside.

Find it online: https://www.emilyeatsthings.com/curried-chicken-thighs-and-cauliflower-with-celery-salad/