Yogurt-Marinated Curried Chicken
with Garlic Basmati Rice, Roasted Carrots & Cucumber Cilantro Raita
- Milk
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?
Ingredients
12 ounce
Carrot
4 tablespoon
Sour Cream
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 unit
Mini Cucumber
1 teaspoon
Paprika
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
¼ ounce
Cilantro
½ cup
Basmati Rice
Not included in your delivery
5 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the curry-yogurt marinade, though some found it mild; the cool cucumber raita balanced the spices perfectly 🍲.
- Ease of prep: Simple to make, but a few noted the marinade can burn easily; some suggest baking the chicken instead.
- Suggestions: Consider marinating chicken longer for more flavor; add extra garlic to rice and spices to carrots for more depth.
- Leftovers: Several mentioned it reheated well, making great next-day lunches.
- Portions: Some felt the chicken pieces were small; a few wanted more carrots or less rice for better balance.
Reviews from our home cooks
OMG! This is a new favorite at my house! The yogurt marinade and spices made the chicken so tender, moist and flavorful. Topped with a creamy raita, garlic rice and roasted carrots, it was perfection. My mouth is watering just thinking about it!
What a fun dish! It's like curry without too much curry! The yogurt marinade on the chicken makes it super moist, the garlic flavor of the rice is so garlicky without being overwhelming, and the raita sauce was so soothing and balancing. It was like a tzatziki sauce without the dill! Brilliant!!
This is hands-down the best thing I've ever cooked. The curry yogurt marinade on the chicken is delicious and that sauce is so creamy. My only quibble would be to drain the cucumbers after you grate them to get all of the water out so that the sauce isn't too thin.
This was really yummy. My fiance does not like yogurt and sour cream, but ended up enjoying the chicken marinated in the yogurt and spices. I personally had higher expectations for the sauce, but I didnt realize it was a different sauce than tzatziki (which i LOVE). The only "complaint" we had was that the carrots were bland only being seasoned with salt and pepper, but if we make it again that can easily be fixed!
Delicious. I now have a whole new love for yogurt marinated chicken, how did i not know to do this my whole life??? Its so easy and makes the chicken tender as all get out
This was so good!!! I added a little garlic to the carrots to give a little more flavor, but the basmati came out perfect and the curry chicken was just fantastic. I would recommend leaving the curry on the chicken a little longer, and adding a hint of water to the cucumber sauce to thin it out otherwise it is very very thick.
chicken marinade was easy and delicious. i added pinch of extra curry powder to the carrots to carry the flavors throughout. i also toasted the rice before adding the water which added a nice layer of flavor. great dish all around.
If I could rate 5 stars, I would! This exact dish is one that actually turned me and my boyfriend on to hello fresh. A friend of our vegetarian roommate was going out of town and because this dish contained meat, she couldn't eat it. This is one of the dishes in the box they got and we absolutely fell in LOVE! Needless to say, this is very tasty. The marinade makes the chicken caramelize and crisp up beautifully. I love this recipe!
I was pleasantly surprised how delicious this meal was. The marinated chicken was tender and tasteful and what surprised me the most was the cucumber, cilantro raita . It made the meal.
Rice and carrots were great. The raita sauce was really good too. I was expecting more of a curry flavor on the chicken, and i used more than the recipe called for. Maybe if it marinated for longer than the 15 mins it would help. It was kind of just blah in flavor.
