Curry Chicken

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

Enjoy this creamy chicken dish with a bit of Indian flare. This entrée is a good source of protein.

Prep time: 45 minutes


2  4 oz. boneless, skinless chicken breasts
4 oz. plain or vanilla soy yogurt (lactose free)
1 1/2 tsp. cilantro
1 1/2 tsp. curry powder


  1. Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius).
  2. Combine yogurt, cilantro, and curry powder in a shallow bowl.
  3. Add chicken to yogurt sauce and coat evenly.
  4. Place chicken in a greased casserole dish.
  5. Spoon remainder of yogurt sauce on top of the chicken.
  6. 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):

212 calories
32 g protein
5 g fat
1 g sat. fat
9 g carbohydrate
0 g fiber
84 mg cholesterol
81 mg sodium
42 mg calcium
1.9 mg iron

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

Variations and suggestions:

Tastes great with couscous or rice and steamed vegetables.

Reviewed by: Allison Brinkley, RD, LD/N
Date reviewed: March 2009

Kids Health

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

© 1995-2016 The Nemours Foundation/KidsHealth. All rights reserved.