Yogurt Chicken


The use of yogurt in this recipe allows for the thickening of the sauce without other less healthy creaming alternatives – it also provides a distinctive sour flavour. Chicken breastmeat is low in fat, making this dish the ultimate healthy meal for the health conscious.


  • 3 chicken breasts, diced
  • 40 g plain yogurt
  • 2 tsp sail
  • 1 tsp black pepper
  • 1 tsp brown sugar
  • 50 g + 50 g palm oil
  • 3 stalks lemongrass
  • 1 clove garlic
  • 1 onion
  • 1 inch galangal
  • 1 inch turmeric
  • 1 onion, diced
  • 1 tomato, diced
  • 60 g tomato ketchup
    salt and pepper


  1. Marinate chicken breasts in yogurt. salt. black pepper and brown sugar.
  2. Blend 50g palm oil, lemongrass sticks. garlic, onion, galangal and turmeric together until a fine paste is formed.
  3. In a wok, pan-fry the blended ingredients with another 50g of palm oil until fragrant. Add in diced onion and tomato: cook until onion browns.
  4. Add diced Chicken immediately and cook for another 20 minutes until all the cookng liquid has dried.
  5. Add in tomato ketchup and season with salt and pepper.
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