Chicken · Indian · 35 min
Curried Chicken, Chickpea & Cauliflower Bake with Cilantro Raita
- 35 min
- 2–6 servings
- 629 kcal / serving
A warm, hearty bake of chicken, chickpeas, and cauliflower with a bright cilantro raita. The mix bakes together for a weeknight-friendly, one-pan meal with contrasting textures and a tangy yogurt topping.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ medium headcauliflower
- ¾ lbchicken thighs, boneless skinless
- ½ small bunchcilantro
- ½English cucumber
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1lime
- 1 cupplain Greek yogurt
- ½ mediumred onion
- limes
- English cucumbers
- red onions
From the pantry: crushed red pepper, curry powder, extra virgin olive oil, honey, rice vinegar, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · chickpeas
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ medium headcauliflower
- ½ small bunchcilantro
- ½English cucumber
- 1lime
- ½ mediumred onion
- limes
- English cucumbers
- red onions
Meat & seafood
- ¾ lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- 1 cupplain Greek yogurt
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| chicken thighs, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| English cucumber | ½ | 1 | 1 ½ |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| lime | 1 | ||
| plain Greek yogurt | 1 cup | 2 cups | 3 cups |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and line up your sheet pan and bowls.
- On a baking sheet, combine chickpeas, cauliflower, and bite-sized chicken pieces with a drizzle of oil, then season with curry powder and salt; spread in an even layer.
- Roast the sheet in the oven, stirring halfway, until the chickpeas are crisp, the cauliflower is tender, and the chicken is cooked through, about 18–20 minutes.
- In a small bowl, whisk together vinegar, honey, and salt. Add the sliced onions to the pickling liquid and set them aside to mingle while the bake cooks.
- Peel and grate the cucumber on a clean surface; press out excess moisture with towels and place in a separate bowl. Add lime juice to the cucumber. In a separate bowl, shave cilantro leaves and mince the stems, then add to the cucumber.
- Meanwhile, in a third bowl, mix yogurt with the prepared cilantro, a drizzle of honey, crushed red pepper, and salt to form the raita.
- When the bake is done, divide it onto plates or bowls and top with the pickled onions. Serve with the raita on the side and enjoy.
Two tips
- Make the pickled onions ahead of time if you like a crisper bite.
- Squeeze extra lime over the bake or add an extra spoon of raita to brighten each serving.
Nutrition per serving
- Calories
- 629 kcal
- Protein
- 59 g
- Carbs
- 58 g
- Fat
- 19 g
- Fiber
- 14 g
- Sodium
- 535 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.