Thai Yoghurt Chicken 

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An authentic tasting Thai curry.

Ingredients:

1 cup lowfat yogurt

2 tsp Thai curry powder

1 Tbsp grated ginger

1 Tbsp lemon juice

2 Tbsp chopped fresh coriander

2 tsp cornflour

4 chicken fillets, skinned

4 cup cooked white rice, for serving

Directions:

Preheat oven to 200C.

Combine yogurt, curry, ginger, lemon juice and coriander then divide mixture in half.

To one half add cornflour and use to marinate chicken. Cover and refrigerate remaining yogurt until required.

Place the chicken fillets into a baking dish and bake at 200C for 25-30 minutes or until golden and cooked through.

Serve chicken with rice and a dollop of reserved yogurt sauce.

Variations:

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Australian Dairy Corporation

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