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Curry Chicken

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

This baked chicken dish has a bit of Indian flare.

Prep time: 45 minutes

What you need:

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

What to do:

  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.

Nutritional analysis (per serving):

  • 225 calories
  • 38g protein
  • 5g fat
  • 2g sat. fat
  • 4g carbohydrate
  • 0g fiber
  • 100mg cholesterol
  • 127mg sodium
  • 129mg calcium
  • 1.2mg iron

Serves: 2

Serving size: 1 chicken breast

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

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

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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