• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • In a medium bowl, combine yogurt, paprika, 1 TBSP olive oil, 2 tsp curry powder (you’ll use more later), 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil, 4 tsp curry powder, and 2 tsp salt.) If you like things spicy, stir in a pinch of chili flakes. • Pat chicken* dry with paper towels; add to marinade and turn to coat. Set aside to marinate for 15 minutes.

• While chicken marinates, trim, peel, and cut carrots into 1-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 25-30 minutes.

• Meanwhile, peel and mince garlic. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, trim and grate half the cucumber (whole cucumber for 4 servings) on the largest holes of a box grater. Finely chop cilantro. • In a small bowl, combine sour cream, grated cucumber, half the cilantro, and a pinch of remaining curry powder to taste. Season with salt and pepper.

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off (discard remaining marinade). Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower heat.

• Fluff rice with a fork and season with salt and pepper. • Divide rice, carrots, and chicken between plates. Dollop chicken with raita. Sprinkle chicken and carrots with remaining cilantro. If you like extra heat, sprinkle with a pinch of chili flakes to taste. Serve.