Photo: Antonis Achilleos; Styling: Susan Vajaranant
1/3 cup plain yogurt (not nonfat)
1 tablespoon olive oil
2 teaspoons curry powder
1 teaspoon chili powder
1 teaspoon lime juice
1 clove garlic, finely chopped
4 boneless, skinless chicken breast halves
How to Make It
Preheat oven to 375ºF. In a small bowl, whisk together yogurt, oil, curry powder, chili powder, lime juice and garlic. Season with salt. Arrange chicken in an 8-inch square glass baking dish, pour yogurt mixture on top and turn chicken to coat.
Bake for 25 to 30 minutes, until an instant-read thermometer inserted into center of chicken reads 165ºF. Let stand 5 minutes and serve.
This recipe is very easy to follow and the taste is terrific! I didn't add the lime juice (didn't have any) and it still turned out wonderfully. I serve the chicken with roasted Brussels sprouts and sweet potatoes. Yum!
We liked it. I doubled the sauce but it was to soupy. Would probably do 1 and 1/2 sauce instead. I cut back on spices but will use them all the next time. Also might brown chicken before putting in oven.
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