Coconut Curry Chicken with Apple-Cucumber-Mint Raita and FAGE Total

A fresh take on a traditional Thai dish.


Coconut Curry Chicken
1 cup FAGE Total 0% Greek Yogurt
1 cup unsweetened coconut milk
3 cloves garlic, grated
Juice and finely grated zest of 1 lime
2 tbsp mild Madras curry powder
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
Kosher salt and freshly ground black pepper
2 tbsp canola oil
2 limes, halved

Apple-Cucumber-Mint Raita
1 cup FAGE Total 0% Greek Yogurt
1 small Granny Smith apple, cored and grated
½ English cucumber, seeded and grated
12 fresh mint leaves, finely chopped
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
Mint, chopped for garnish

  1. Coconut Curry Chicken
  2. Whisk together the yogurt, coconut milk, curry powder, garlic and salt and pepper in a medium baking dish until smooth. Add the chicken breasts, top-side down, then turn over to coat completely. Make sure the chicken breasts are entirely covered in marinade. Cover and refrigerate for at least 4 hours and up to 24 hours (the longer the chicken sits, the better the flavor). Optional: Add juice and finely grated zest of 1 lime to marinade.
  3. Preheat oven to 425°F. Remove the chicken from the refrigerator 30 minutes before cooking (to take the chill off). Remove from the marinade and put on a large plate or baking sheet. Wipe some of the excess marinade off with paper towels.
  4. Heat the oil in a large nonstick sauté pan over high heat until it begins to shimmer. Place the chicken in the pan, top-side down, and cook until golden brown and crust has formed, about 4 minutes. Turn the chicken breasts over and continue cooking until bottom is golden brown too, about 4 minutes longer. Place chicken in pan into oven for approximately 6-8 minutes, until chicken is cooked through. Top chicken with raita, or serve it on the side. Garnish with fresh mint. Optional: Squeeze the juice from a lime half over each chicken breast and let rest for 5 minutes before serving.
  5. Apple-Cucumber-Mint Raita
  6. Stir together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.