Lemon Curry Chicken Bake Recipe

Name: Lemon Curry Chicken Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 350G Typically Daylesford Organic Chicken Breasts; 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints; - Sunita Lemon Juice Organic; 250 ml Critida Lemon Infused Olive Oil 250Ml; 450G Rachel'S Organic Stirred Greek Style Natural Yoghurt; 290G Portland Mills Jamaican Curry Powder, 290G; 1 Kg Heera Black Pepper Coarse 1kg

Fusion cuisine · 550 calories

About this recipe

A high-protein, flavorful dinner featuring tender chicken baked in a creamy lemon and curry sauce. Perfect for a satisfying and easy-to-make evening meal.

Ingredients

350G Typically Daylesford Organic Chicken Breasts
2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
- Sunita Lemon Juice Organic
250 ml Critida Lemon Infused Olive Oil 250Ml
450G Rachel'S Organic Stirred Greek Style Natural Yoghurt
290G Portland Mills Jamaican Curry Powder, 290G
1 Kg Heera Black Pepper Coarse 1kg

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown 4 chicken breasts on each side for about 2-3 minutes per side.
3. In a mixing bowl, combine 1 cup of yogurt, 1/4 cup of milk, 1 tablespoon of lemon juice, 1 tablespoon of curry powder, and a pinch of pepper. Mix until smooth.
4. Transfer the browned chicken breasts to a casserole dish. Pour the prepared sauce evenly over the chicken.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
6. Serve the chicken hot with the sauce over rice or noodles for a complete meal.