Curried-Yogurt Chicken

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My mother-in-law made this for us when I was on bed rest and pregnant with my daughter. It has since become a family staple. A sweet and tangy sauce gives this recipe its flavor. To get a head start on dinner, you can marinate the chicken overnight in the refrigerator.
1/2 c orange juice
1/3 c plain low-fat yogurt
3 Tbsps soy sauce
1 Tbsp honey
4 large (1 1/4 lbs) boneless chicken thighs
1 Tbsp olive oil
2 cloves garlic, chopped
2 tsps curry powder
2 tsps paprika
1 tsp ground ginger
1 tsp ground cumin
1 tsp cornstarch
2 Tbsps golden raisins
3 c hot cooked rice
Optional Condiments
Major Grey's chutney
Chopped cucumber and onion
Dried cranberries
Shredded coconut
1. In small bowl, beat orange juice, yogurt, soy sauce, and honey with wire whisk until smooth.
2. Rinse chicken and pat dry. Place chicken in small baking dish. Pour yogurt mixture over chicken, cover and refrigerate at least 30 minutes or overnight.
3. Heat over to 350-degrees F. In medium-size skillet, heat oil over meium heat; add garlic and saute until lightly browned. Keeping chicken pieces in baking dish, spoon off yogurt mixture and add to garlic. Stir in curry, paprika, ginger, cumin, and cornstarch. Cook, stirring constantly, until mixture thickens into a sauce, about 10 minutes.
4. Pour sauce over chicken in baking dish; sprinkle with raisins. Bake 30 minutes or until chicken is fork-tender.
5. To serve, spoon hot rice onto serving platter; spoon chicken and sauce over rice. Serve immediately.
Yield: 4 servings

Protein: 19g
Calories: 383
Fat: 8g
Carbs: 54g
Fiber: 2g
Sodium: 507mg
Cholesterol: 50mg
Meal   DinnerCuisine   Indian
Dish   Main DishCooking Method   Baked
Main Ingredient   ChickenPrep Time   45 minutes
Cooking Time   15 to 30 minutes

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