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Kates Marinated Yoghurt Chicken

  • Preparation Time: 15 mins
  • Serves: 6
  • Cooking Time: 55 mins
  • Ready Time: 70 mins
  • Difficulty: Easy


1kg (4 portions) free Range Corn Fed Chicken Supremes

4 Tbsps Greek Natural Yoghurt with Honey

2 Tsp ground Tumeric

Juice and grated rind of 3 juicy Limes

Sea Salt and fresh black pepper

3 Kaffir Lime Leaves

Panko Bread Crumbs

Chopped fresh parsley


Blend the yoghurt, Lime Juice, rind, Turmeric and Salt and pepper and pour over chicken pieces in glass or ceramic dish.  Add the Kaffir Lime leaves. Cover. Marinate serveral hours or overnight in the fridge. Turn once if you remember.

Preheat your oven to 180 degrees C.

Drain the chicken pieces and dredge in Panko breadcrumbs.  Discard the marinade.

Place on baking paper, cover with more paper and bake for 45 minutes to an hour or until juices run clear and chicken is firm to touch.  Remove top baking paper for the last 15 minutes of baking.  Allow the chicken to rest for 10 minutes before serving.

Serve with fresh green vegetables, a nice Mango Chutney or Lime Pickle and rice.


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