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Curried Chicken with Roasted Vegetables


inches peeled ginger

3 garlic cloves

1 jalapeno

2 teaspoons curry powder

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon salt

½ teaspoon sugar

¼ teaspoon cayenne pepper

½ cup Greek yogurt

2 bone-in, skin-on chicken breasts

8 ounces yukon gold potatoes

8 ounces baby carrots

8 ounces cauliflower florets

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1 teaspoon garam masala

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