Yogurt-Marinated Curried Chicken Breast

Yogurt-Marinated Curried Chicken Breast
Servings: 4 Prep 5 minutes, plus1/2-2 hours marinating Cook about 15 minutes Start to Finish 2 hrs 20 mins


  • 1 cup coarsely chopped white onion
  • 1/2 cup plain yogurt (regular or lowfat)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon mild curry powder
  • 1 pound boneless, skinless chicken breast, cut into 2-inch chunks

Make It

1. In the small bowl of a food processor (or in a blender), puree the onion, yogurt, lemon juice, olive oil, salt and curry powder. Transfer to a medium bowl and stir in the chicken pieces. Cover the bowl and let marinate at room temperature for 30 minutes or in the refrigerator for 1 to 2 hours.

2. Preheat the broiler or light the grill. To broil, line a rimmed baking sheet with foil and place a wire rack on the baking sheet. Spray or brush the rack lightly with oil. (Alternatively, use a broiling pan). If desired, thread the chicken on skewers. Broil or grill, watching closely, until browned in places and cooked through, 6 to 8 minutes per side. Serve hot.


Serving ideas:
  • Greek yogurt, Turkish salad, Basmati Pilaf or steamed brown or white basmati rice with peas, fresh or steamed vegetables, whole wheat pita.
  • Find out more about this recipe on Mom Appetit's blog.