Curry Yogurt Chicken Marinade

6 35 144
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 4
Curry Yogurt Chicken Marinade
Health Highlights


454 gm Chicken breast, boneless, skinless
1/4 cup Plain yogurt, 2-4% M.F.
2 tsp Lime juice (fresh)
1 dash Salt
2 tsp Curry powder
1 tsp unpacked Brown sugar


Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.

Fridge: Marinate the chicken in the fridge for 2-24 hours.

Freezer: If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.

To bake:

Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.

For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.

Allow chicken to rest at room temperature for 5-10 minutes before slicing.

Note: The yogurt will become flaky after freezing but gives the chicken so much flavour. If this bothers you, keep this recipe as a fridge marinade.

Nutrition Facts

Per Portion

Calories 144
Calories from fat 31
Calories from saturated fat 7.8
Total Fat 3.4 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.9 g
Cholesterol 84 mg
Sodium 206 mg
Potassium 426 mg
Total Carbohydrate 2.1 g
Dietary Fiber 0.4 g
Sugars 1.4 g
Protein 26.4 g

Dietary servings

Per Portion

Meat 1.3

Energy sources