Curry-Marinated Baked Chicken
Yogurt not only lends a tangy flavor to the marinade, but it also tenderizes the chicken.
  • 4 skinless, boneless chicken breast halves (6 ounces each)
  • 1 cup plain low-fat yogurt
  • 1/3 cup chopped cilantro
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. In a shallow ovenproof pan, large enough to hold the chicken in a single layer, combine the yogurt, cilantro, curry powder, ginger, coriander, cumin, salt, and pepper.

2. Place the chicken in the marinade, turning to coat. Cover and refrigerate at least 1 hour or for as long as overnight.

3. Preheat the oven to 400°F. Bake until the chicken is cooked through, about 20 minutes.

Nutritional Information
Per serving: 236 calories, 3.4g total fat (1.2g saturated), 102mg cholesterol, 1g dietary fiber (0g soluble), 6g carbohydrate, 43g protein, 448mg sodium.
Good source of: niacin, selenium, vitamin B12, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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