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Curry Chicken

Note: This recipe is especially for kids with lactose intolerance, who need to limit or avoid dairy products.

Enjoy this baked chicken dish that has a bit of Indian flare.

Prep time: 45 minutes


  • 2 4-ounce boneless, skinless chicken breasts
  • ¼ teaspoon salt
  • 1 teaspoon canola oil
  • 4 ounces of coconut milk
  • 1½ teaspoons dried cilantro
  • 1½ teaspoons curry powder


  1. Preheat oven to 375°F (191°C). Use ½ teaspoon oil to grease baking dish.
  2. Sprinkle chicken with salt.
  3. Combine canola oil, coconut milk, cilantro, and curry powder in a shallow bowl.
  4. Add chicken to sauce and coat evenly. Allow to stand for 10 minutes.
  5. Place chicken in a greased baking dish.
  6. Spoon remainder of yogurt sauce on top of the chicken.
  7. Bake chicken for 35 minutes or until it's no longer pink in the middle..

Serves: 2

Serving size: 1 chicken breast

Nutritional analysis (per serving):
225 calories
38 g protein
5 g fat
2 g sat. fat
4 g carbohydrate
0 g fiber
100 mg cholesterol
127 mg sodium
129 mg calcium
1.2 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Tastes great with couscous or rice and steamed vegetables.

Date reviewed: July 2015