Tina's Garlic-Curry Chicken Breasts with Greek Yogurt Sauce - Dairy Spot

Tina’s Garlic-Curry Chicken Breasts with Greek Yogurt Sauce

courtesy of Tina Jackson, owner of Hey Chef! Personal Chef Service, Philadelphia, PA  



Yield: make 6 servings

garlic-curry-chicken-breasts-with-greek-yogurt-sauce

Ingredients

  • 1 head of garlic, roasted and finely chopped
  • 1/4 cup olive or avocado oil
  • 2 tbsp curry powder
  • 2 cups plain Greek yogurt, divided
  • 2 1/2 tsp kosher salt, divided
  • 1/4 cup vegetable or chicken broth
  • 1 cup seasoned bread crumbs
  • 1/4 cup Asiago or Parmesan cheese, grated
  • 1-2 tbsp fresh parsley, minced
  • 6 chicken breasts, about 3 pounds
  • 1 tbsp each fresh lemon, orange, lime juices

Directions

Mix the garlic, oil, curry powder, 1 cup of the yogurt, 2 tsp. salt, and the chicken or vegetable broth in a large bowl. Add the chicken breasts to a deep glass dish and add the yogurt mixture. Turn to coat, making sure all the chicken is coated. Cover and chill at least 3 hours or up to overnight.

Preheat an oven to 425°F. Combine the bread crumbs, cheese, and parsley. Transfer the marinated chicken to a 13”x 9" baking dish. Coat with a generous layer of the bread crumb mixture. Roast until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 35 minutes. If the chicken skin starts to brown too quickly, lightly cover with foil.

Allow the chicken to rest for a few minutes before transferring to a serving platter. Reduce the pan juices by half. In a separate bowl whisk together the citrus juices, remaining cup of yogurt, and remaining ½ teaspoon of salt in a medium bowl. Thin to the desired consistency with the reduced pan juices. Serve the sauce alongside the chicken.

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