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Korma Yogurt Marinaded Chicken

Korma Yogurt Marinaded Chicken

https://www.coop.co.uk/recipes/yeo-valley-curry-week

Whether you dip or dollop, finish your curry with style. Check out Yeo Valley’s creamy yogurt chicken curry recipe for some delicious inspiration.

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    19%
    1584kj 376kcal
  • Fat
    Low 14%
    9.8g
  • Saturates
    Low 14%
    3.6g
  • Sugar
    Low 14%
    9.2g
  • Salt
    Low 10%
    9.2g

% of adult’s reference intake | Carbohydrates per serving : 10g

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Ingredients

Chicken

  • 4 breasts skinless chicken
  • 2 tablespoons korma curry paste
  • 200g Yeo Valley Organic Natural yogurt
  • ½ lime juiced and zest
  • 1/4 bunch chopped coriander
  • A pinch of salt and pepper

Yogurt raita

  • 200g Yeo Valley Organic Natural yogurt
  • 1/4 bunched chopped mint
  • 1/4 bunch chopped coriander
  • ½ lime juiced and zest
  • A pinch of salt and pepper

Tomato salsa

  • 200g cherry tomatoes, cut into quarters
  • 1 bunch finely chopped spring onions
  • 1/2 bunch chopped coriander
  • A pinch of dried chili flakes
  • 1 lime juiced and zest
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • A pinch of salt and pepper

Method

  1. Combine all the ingredients for the marinade in a mixing bowl, then add the chicken breasts and mix well. For best results, cover and leave to marinade in the fridge overnight – this will help to develop the flavour and make the chicken tender and moist.

  2. Make the raita by combining all the ingredients in a mixing bowl. Make this in advance so the flavour will develop, and store in the refrigerator. Place the chicken into a baking dish and spoon over any excess marinade. Bake in a preheated oven at 200°C (Fan) for approx. 20-25 minutes until the chicken is cooked through.

  3. Whilst the chicken is cooking, prepare the salsa by mixing all the ingredients together in a mixing bowl.

  4. When the chicken is cooked, allow it to rest in the baking dish for 5 minutes, then transfer onto a chopping board and slice. Place the chicken slices onto your serving plate, place a dollop of raita on top followed by a spoonful of salsa, and serve alongside some braised rice or flat breads.

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