Indian-Spiced Chicken & Vegetables with Roasted Potatoes & Yogurt

Indian-Spiced Chicken & Vegetables

with Roasted Potatoes & Yogurt

Group Created with Sketch. 25 min 6 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
  • View All
    Nutrition Label
    Download

In this bold, flavorful dish, our sweet and spicy tomato chutney—which creates the light sauce for sautéed chicken and vegetables—gets cooling contrast from a dollop of creamy yogurt. It all comes together over a hearty base of tender roasted potatoes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice crosswise, separating the stems and leaves. To make the sauce, in a bowl, combine the demi-glace, tomato chutney, and 2 tablespoons of water. Season the yogurt with salt and pepper. 

Start the chicken & vegetables:
3 Start the chicken & vegetables:

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

Finish the chicken & vegetables:
4 Finish the chicken & vegetables:

Add the sliced bok choy stems to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the chicken is browned and cooked through. Add the sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Add the sliced bok choy leaves and stir until slightly wilted. 

Serve your dish:
5 Serve your dish:

Serve the finished chicken and vegetables over the roasted potatoes. Top with the seasoned yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice crosswise, separating the stems and leaves. To make the sauce, in a bowl, combine the demi-glace, tomato chutney, and 2 tablespoons of water. Season the yogurt with salt and pepper. 

Prepare the remaining ingredients:
Start the chicken & vegetables:
3 Start the chicken & vegetables:

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

4 Finish the chicken & vegetables:

Add the sliced bok choy stems to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the chicken is browned and cooked through. Add the sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Add the sliced bok choy leaves and stir until slightly wilted. 

Finish the chicken & vegetables:
Serve your dish:
5 Serve your dish:

Serve the finished chicken and vegetables over the roasted potatoes. Top with the seasoned yogurt. Enjoy!