New Recipe: Yogurt Chicken with Curried Rice

Each week as part of my duties with I plan a full menu of meals that feed a family of four for an entire week.   Each day’s menu feeds the family three meals plus a snack for the kiddies.  These recipes need to be relatively easy to allow more quality time for the family to spend together.  Another part of my charge is to come up with healthy recipes.  Each week I will share one of these recipes with you.  Here’s this week’s:

Yogurt Chicken with Curried Rice

Keres Spices at The Guilded For Boutique1 cup organic fat free Greek yogurt
8 pieces of bone in chicken, preferably dark meat
Salt & pepper to taste
1 tablespoon canola oil
1 cup frozen California mix vegetables
1 cup frozen English peas
3 cups quick brown rice, cooked
1 teaspoon curry powder
1 tablespoon fresh cilantro or mint or both, chopped

Preheat an oven to 350 degrees.
In a gallon zip-top bag or large seal-able container season the chicken to taste with salt & pepper then cover with the yogurt. Marinade for one hour. Pour the chicken, yogurt and all, into a large saute pan over medium heat and cook for about 5 minutes then turn each piece of chicken. Cook for three minutes more before placing the pan into the oven for 10-13 minutes; the goal is an internal temperature of 165 degrees. In a another pan over medium-heat saute the frozen vegetables with the canola oil for about 3 minutes then fold in the rice and curry powder.  Season to taste with salt & pepper. Cook until heated thoroughly but still crisp. On a large serving platter pour the vegetable/rice mixture then top with the yogurt chicken. Garnish with cilantro/mint.

Each portion contains 546 calories, 9 grams of fat, 76 grams of carbohydrates (only 4 from sugar) and 44 grams of protein.

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Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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