Curried-Yogurt Chicken
Juicy chicken thighs are coated in a flavorful curry yogurt sauce, then baked to perfection. This dish offers a delightful blend of tangy, spicy, and aromatic flavors, making it perfect for a hearty weeknight dinner or entertaining guests who enjoy bold, comforting dishes with a hint of sweetness from raisins.
Ingredients
- 1/2 cup orange juice ⓘ
- 1/3 cup plain low-fat yogurt ⓘ
- 3 tablespoons soy sauce ⓘ
- 1 tablespoon honey ⓘ
- 4 large boneless chicken thighs (1 1/4 lb.) ⓘ
- 1 tablespoon olive oil ⓘ
- 2 cloves garlic ⓘ
- 2 teaspoons curry powder ⓘ
- 2 teaspoons paprika ⓘ
- 1 teaspoon ground ginger ⓘ
- 1 teaspoon ground cumin ⓘ
- 2 tablespoons golden raisins ⓘ
- 3 cups cooked rice ⓘ
Instructions
- In a small bowl, beat orange juice, yogurt, soy sauce, and honey with a wire whisk until smooth.
- Rinse chicken and pat dry.
- Place chicken in a small baking dish.
- Pour yogurt mixture over chicken; cover and refrigerate for 30 minutes to overnight.
- Preheat oven to 350°F.
- In a medium skillet, heat oil over medium heat; add chopped garlic.
- Sauté until lightly browned.
- Keep chicken in dish; spoon off yogurt mixture and add it to the garlic in the skillet.
- Stir in curry powder, paprika, ground ginger, ground cumin, and cornstarch.
- Cook, stirring, until mixture thickens into a sauce, about 10 minutes.
- Pour sauce over chicken in baking dish; sprinkle with golden raisins.
- Bake for 30 minutes or until chicken is fork-tender.
- Serve hot over cooked rice.
Tips & Substitutions
For a creamier texture, use full-fat yogurt instead of low-fat. If you don’t have orange juice, pineapple juice is a great substitute. Consider adding vegetables like bell peppers or snap peas for added nutrition and color. For a spicier kick, increase the curry powder or add a pinch of cayenne. This dish is also great for meal prep as the flavors deepen when marinated longer.
Serving Suggestions
Serve the Curried-Yogurt Chicken hot over a bed of cooked rice, which absorbs the flavorful sauce beautifully. A side of steamed broccoli or a fresh green salad complements this dish well. For a twist, pair it with Spanish Rice And Chicken for a hearty meal that combines different cuisines. Garnish with fresh cilantro or green onions for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop over low heat, adding a splash of water or broth to prevent drying out. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Curried-Yogurt Chicken contains roughly 2159 calories, with 25g protein, 62g carbohydrates, and 208g fat. It is an excellent source of iron (97% of the Daily Value), protein (51% of the Daily Value), and calcium (24% of the Daily Value). Note that it is relatively high in sodium, at 1640mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless thighs?
Yes, you can use bone-in chicken, but the cooking time will be longer. Make sure to cook until the internal temperature reaches 165°F. Bone-in pieces can add more flavor to the dish, but they will require a bit more attention during the baking process.
What can I substitute for golden raisins?
If you don’t have golden raisins, dried cranberries or chopped dried apricots can be excellent substitutes. They will provide a similar sweetness and texture. You can also omit them entirely if you prefer a less sweet dish.
Is there a vegetarian version of this recipe?
Absolutely! You can substitute the chicken with firm tofu or chickpeas. Marinate the tofu in the same yogurt mixture, and then bake as directed. This will provide a delicious vegetarian alternative that maintains the essence of the dish while being plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).