Kitchen notes · a little help before you start
Curry Yogurt Chicken Marinade
Curry Yogurt Chicken Marinade is made with chicken breasts, plain yogurt, and mild curry powder.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 155 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Allow for marinating
Check the marinating step before planning the cooking.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
plain yogurt (see * notes)
In the method: Combine yogurt, lime juice, salt, curry powder and brown sugar in a plastic or reusable silicone bag.
lime juice
In the method: Combine yogurt, lime juice, salt, curry powder and brown sugar in a plastic or reusable silicone bag.
mild curry powder (see ** notes)
In the method: Combine yogurt, lime juice, salt, curry powder and brown sugar in a plastic or reusable silicone bag.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/4 cup plain yogurt (see * notes)Ingredient note
Source: 2 teaspoons lime juiceIngredient note
Source: 1/4 teaspoon saltIngredient note
Source: 2 teaspoons mild curry powder (see ** notes)Ingredient note
Source: 1 teaspoon brown sugarIngredient note
Source: 1 lb boneless skinless chicken breasts (roughly 2 breasts)
How to make it
0 of 6 steps completeMake room for Curry Yogurt Chicken Marinade
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
A little more help as you go
Include the thawing step
Follow the thawing instruction before continuing with preparation.
A few questions you might have
What should I prepare first?
Set out the oven and baking dish. Start with this step: Combine yogurt, lime juice, salt, curry powder and brown sugar in a plastic or reusable silicone bag.
Which preparation step should I plan for?
Check the marinating step before planning the cooking.
What check should I look for as it cooks?
Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.
Is there another preparation step to plan for?
Follow the thawing instruction before continuing with preparation.
Additional recipe notes
* any plain (unflavoured) yogurt can be used in this recipe, though I recommend a thicker one (like Greek yogurt) if it's available. ** as written, this is not a spicy chicken marinade. You could swap the mild curry powder for a spicy one, or add ¼ teaspoon of cayenne to the marinade to increase the spice. Storage Marinade may be mixed up 3 days before adding chicken. Cooked chicken may be stored in the fridge for up to 4 days or frozen for up to 3 months. Alternative cooking methods: grill - I recommend pounding the chicken flat before marinating to ensure it cooks through evenly. Cook over high heat 2 minutes per side until it reaches an internal temp of 155°F frying pan - cook in olive oil over medium heat in a nonstick skillet for 5-7 minutes per side air fryer - I recommend pounding the chicken before marinating. Cook at 390°F/ 200°C for 4 minutes + 2 minutes (flipping half way). Marinating time for other proteins: boneless chicken thighs- 2-24 hours marinating time shrimp or fish- 30 minutes marinating time pork tenderloin- at least 24 hours to marinate tofu- press first, then marinate for 2-24 hours
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.