Korma Yogurt Marinaded Chicken

Autumn
Family Meals

1 hr 20 mins
Serves 4
Beginner
GF

If you have that craving for a curry with all the extras, give this a whirl. Marinading the chicken in the spiced natural yogurt promises a delicious flavour that will be a hit all round.

Ingredients

Chicken

4 breasts skinless chicken
2 tablespoons korma curry paste
200g Yeo Valley Organic Natural yogurt
1/2 lime juiced and zest
1/4 bunch chopped coriander leaves
A pinch of salt and pepper

Yogurt raita

200g Yeo Valley Organic Natural yogurt
1/4 bunched chopped mint
1/4 bunch chopped coriander leaves
1/2 lime juiced and zest
A pinch of salt and pepper

Tomato salsa

200g cherry tomatoes, cut into quarters
1 bunch finely chopped spring onions
1/2 bunch chopped coriander
A pinch of dried chili flakes
1 lime juiced and zest
1 tablespoon red wine vinegar
1 teaspoon sugar
A pinch of salt and pepper

Method

Combine all the ingredients for the marinade in a mixing bowl, then add the chicken breasts and mix well. For best results, cover and leave to marinade in the fridge overnight – this will help to develop the flavour and make the chicken tender and moist.
Make the raita by combining all the ingredients in a mixing bowl. Make this in advance so the flavour will develop, and store in the refrigerator.
Place the chicken into a baking dish and spoon over any excess marinade. Bake in a preheated oven at 200°C (Fan) for approximately 20-25 minutes until the chicken is cooked through.
Whilst the chicken is cooking, prepare the salsa by mixing all the ingredients together in a mixing bowl.
When the chicken is cooked, allow it to rest in the baking dish for 5 minutes, then transfer onto a chopping board and slice. Place the chicken slices onto your serving plate, place a dollop of raita on top followed by a spoonful of salsa, and serve alongside some naan bread or rice.

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