Coconut Curry Chicken with Mint Raita and Pomegranate Seeds



1 cup FAGE Total 5%, 2%, or 0%

1 cup canned coconut milk

2 tbsp Madras curry powder

Finely grated zest of 1 lime

2 tbsp fresh lime juice

3 garlic cloves, minced

1 tsp fine sea salt

½ tsp black pepper

4 boneless, skinless chicken breasts (about 6 to 8 ounces each) 


Mint Raita:

1 cup FAGE Total 5%, 2%, or 0%

½ English cucumber, seeded and grated

12 fresh mint leaves, finely chopped

1 serrano pepper, seeded and minced

Finely grated zest of 1 lime

1 garlic clove, minced

½ tsp fine sea salt

¼ tsp black pepper 


To Cook Chicken:

2 tbsp canola oil or preferred high heat oil 


To serve:

½ cup pomegranate seeds

Fresh mint, chopped 

  1. Chicken: In a medium baking dish whisk together FAGE Total, coconut milk, curry powder, lime zest and juice, garlic, salt, and pepper until smooth. Add chicken and turn to coat with marinade. Cover and refrigerate at least 4 hours or up to 24 hours.
  2. Raita: In a medium bowl stir together FAGE Total, cucumber, mint, serrano, lime zest, garlic, salt, and pepper. Cover and refrigerate up to 8 hours.
  3. Preheat oven to 425°F. Remove chicken from refrigerator 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off, and put on a large plate. Wipe some of the excess marinade off with paper towels.
  4. To Cook Chicken: In a large ovenproof skillet heat oil over medium until it begins to shimmer. Place chicken in the pan, top-side down, and cook until golden brown and a crust has formed, about 4 minutes. Turn the chicken over and continue cooking until the bottom is golden brown, about 4 minutes longer. Transfer skillet to oven for about 6-8 minutes, or until chicken is cooked through (internal temperature should be 160°F).
  5. To Serve: Place chicken on plates, top with raita, and sprinkle with pomegranate seeds. Garnish with mint.
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