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

A fresh take on a traditional Thai dish.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

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

15'-30'
Serves 4
INSTRUCTIONS
  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.