Yogurt-Curry Chicken
If you're a fan of combining wonderful flavors you will love this succulent dish that makes a great quick dinner.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinned, boned |
|
| 1 | cup |
yogurt, plain
|
|
| 5 | each |
garlic
cloves, minced |
|
| 1 | each |
onions
chopped |
|
| ¾ | teaspoons |
salt
|
|
| 2 | tablespoons |
curry powder
|
|
| 2 | tablespoons |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinned, boned |
|
| 237 | ml |
yogurt, plain
|
|
| 5 | each |
garlic
cloves, minced |
|
| 1 | each |
onions
chopped |
|
| 3.8 | ml |
salt
|
|
| 3E+1 | ml |
curry powder
|
|
| 3E+1 | ml |
lime juice
|
|
Directions
Combine all the marinade ingredients with the chicken and refrigerate all day or overnight. The longer the better.
When you're ready to cook it, bake it at 400℉ (200℃) F with all the sauce for 35 to 40 minutes, until the sauce starts to reduce.
