1 cup low fat yogurt
2 tsp Thai curry powder
1 Tbsp grated ginger
1 Tbsp lemon juice
2 Tbsp chopped fresh coriander
2 tsp cornflour
4 chicken fillets, skinned (all fat removed)
4 cup cooked white rice, for serving
Preheat oven to 200C.
Combine yogurt, curry, ginger, lemon juice and coriander then divide mixture in half.
To one half add cornflour and use to marinate chicken. Cover and refrigerate remaining
yogurt until required.
Place the chicken fillets into a baking dish and bake at 200C for 25-30 minutes or until
golden and cooked through.
Serve chicken with rice and a dollop of reserved yogurt sauce.
2 tsp Thai curry powder
1 Tbsp grated ginger
1 Tbsp lemon juice
2 Tbsp chopped fresh coriander
2 tsp cornflour
4 chicken fillets, skinned (all fat removed)
4 cup cooked white rice, for serving
Preheat oven to 200C.
Combine yogurt, curry, ginger, lemon juice and coriander then divide mixture in half.
To one half add cornflour and use to marinate chicken. Cover and refrigerate remaining
yogurt until required.
Place the chicken fillets into a baking dish and bake at 200C for 25-30 minutes or until
golden and cooked through.
Serve chicken with rice and a dollop of reserved yogurt sauce.
Little Leakers
Thai Yogurt Chicken
