Yogurt-Marinated Curried Chicken

Yogurt-Marinated Curried Chicken

with Garlic Basmati Rice, Roasted Carrots & Cucumber Cilantro Raita

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If you’ve never tried marinating your meat in yogurt before, prepare to be amazed. Here, the not-so-secret ingredient is mixed with paprika and curry powder—a total game changer for tenderizing chicken and forming a super-flavorful crust in the pan. Juicy and tender, the cutlets are paired with roasted carrots and garlicky basmati rice, plus a cooling, creamy cucumber and cilantro raita for dolloping over top. Ready to MEAT your match?

Tags:Calorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 tablespoon



1 tablespoon

Curry Powder

1 teaspoon


1 teaspoon

Chili Flakes

10 ounce

Chicken Cutlets

12 ounce


1 clove


½ cup

Basmati Rice

1 unit

Persian Cucumber

¼ ounce


4 tablespoon

Sour Cream


Not included in your delivery



2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber6 g
Protein39 g
Cholesterol120 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Paper Towel
Baking Sheet
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • In a medium bowl, combine yogurt, paprika, 1 TBSP olive oil, 2 tsp curry powder (you’ll use more later), 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil, 4 tsp curry powder, and 2 tsp salt.) If you like things spicy, stir in a pinch of chili flakes (save the rest for serving). • Pat chicken* dry with paper towels; add to marinade and turn to coat. Set aside to marinate for 15 minutes.


• While chicken marinates, trim, peel, and cut carrots crosswise into 1-inchthick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 25-30 minutes.


• Meanwhile, peel and mince garlic. • Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• While rice cooks, trim and grate half the cucumber (whole cucumber for 4 servings) on the largest holes of a box grater. Finely chop cilantro. • In a small bowl, combine sour cream, grated cucumber, half the cilantro, and a pinch of remaining curry powder to taste. Season with salt and pepper.


• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off (discard remaining marinade). Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower heat.


• Fluff rice with a fork and season with salt and pepper. • Divide rice, carrots, and chicken between plates. Dollop chicken with raita. Sprinkle chicken and carrots with remaining cilantro. If you like extra heat, sprinkle with a pinch of remaining chili flakes to taste. Serve.