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Curry Yogurt Roast Chicken Breasts


This chicken can be served warm or cold and is delicious alongside roast potatoes and coleslaw. The yogurt creates a crust around the chicken, keeping all the juices inside. For optimal flavour, marinate the chicken overnight.



Prep Time 10 mins  •  1 hr cooking time  •  4 hrs marinating time


Serving Amount Serves 4


Dish Type Dinner



   Curry Yogurt Chicken Breasts





For the chicken breasts:

  • 4 bone-in, skin-on organic chicken breasts

  • ¾ cup Organic Meadow 4% Greek Yogurt

  • 1 tbsp curry powder

  • 1 tsp ground cumin

  • ½ tsp ground turmeric

  • 2 organic garlic cloves, finely grated

  • 2 tsp finely grated ginger

  • 1 tsp organic lemon zest

  • ½ tsp salt

For the coriander dipping sauce:

  • 1 cup Organic Meadow 4% Greek Yogurt

  • 1 tsp organic lemon zest

  • 1 tsp organic lemon juice

  • ¼ cup finely chopped organic cilantro

  • ⅛ tsp salt 






1. Combine ¾ cup yogurt with curry powder, ground cumin, ground turmeric, grated garlic, grated ginger, 1 tsp lemon zest and ½ tsp salt in a small bowl. Evenly spread marinade onto each chicken breast using a spoon. Chill in refrigerator to marinate, uncovered, for at least 4 hours or overnight. The marinade will become dry.


2. Preheat oven to 400°F. Put marinated chicken in a skillet. Bake chicken in centre of oven for 25-30 minutes, until just starting to turn golden brown and a meat thermometer reads 160°F. If chicken starts to take on too much colour, cover with foil. Let chicken rest at least 10 minutes before slicing.


3. For the coriander dipping sauce, whisk 1 cup yogurt with 1 tsp lemon zest, 1 tsp lemon juice, chopped cilantro and 1/8 tsp salt in a small bowl until combined. Serve with chicken.







Product Used:


Organic Meadow Sour Cream
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