Curried Yoghurt Chicken with Turmeric Rice

Cook Time 45 minutes

Servings 6


200g natural yoghurt
½ cup coconut cream
½ chopped coriander
1 onion, finely sliced
2 cloves garlic, finely diced
zest and juice of 2 limes
2 tbs. curry powder
½ tsp turmeric
2 tsp. chilli flakes (optional)
Salt and pepper
1 tbs. vegetable oil
6 chicken thighs cut into two and fat removed
handful of cherry tomatoes cut in half 

2 cups of basmati rice, rinsed
1 tbs. vegetable oil
1 heaped tsp. turmeric powder
½ onion
1 clove garlic
1 bay leaf
2 sprig thyme
Salt and pepper
Boiling water


Pre heat oven to 180?C. In a pan, fry off the onions and garlic until soft in the oil. Add the curry powder and chilli and cook off for 2 minutes. Remove from the heat and let cool completely. Add the lime zest and juice, yoghurt, coconut cream, coriander, salt and pepper and combine well. Set aside ½ of the marinade. 

Add the chicken pieces to the rest of the marinade and coat well. Remove the chicken from the marinade and place on a baking tray. Bake for 35 minutes in the oven.

Meanwhile, prepare the rice by frying off the onion in the vegetable oil until soft, in a heavy based large pot. Add the turmeric and mix well. Add the rice and coat well. Add the herbs and water and season well. Place the lid on the pot and cook in the oven on 180?C for 30 minutes with the chicken.

While the chicken and rice is cooking. In another small pot add the remaining marinade, yoghurt and tomatoes and simmer on low heat for 10 minutes or until the tomatoes have collapsed. Season and now add the chilli if desired.

Serve chicken with the rice and a dollop of the hot yoghurt sauce.


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