Coconut Curry Chicken with Mint Raita


280g FAGE Total, FAGE Total 2%, or FAGE Total 0%
250ml coconut milk 
2 tablespoon Madras curry powder
Finely grated zest of 1 lime
2 tablespoon fresh lime juice
3 garlic cloves, minced
1 teaspoon fine sea salt 
½ teaspoon black pepper
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)

Mint Raita:
280g FAGE Total, FAGE Total 2%, or FAGE Total 0%
½ English cucumber, seeded and grated
12 fresh mint leaves, finely chopped
1 chili, seeded and minced
Finely grated zest of 1 lime
1 garlic clove, minced
½ teaspoon fine sea salt 
¼ teaspoon black pepper

To Cook Chicken:
2 tablespoon canola oil or preferred high heat oil

To serve:
75g pomegranate seeds
Fresh mint, chopped 

  1. Chicken: In a medium baking dish whisk together FAGE Total, coconut milk, curry powder, lime zest and juice, garlic, salt, and pepper until smooth. Add chicken and turn to coat with marinade. Cover and refrigerate at least 4 hours or up to 24 hours.
  2. Raita: In a medium bowl stir together FAGE Total, cucumber, mint, chili, lime zest, garlic, salt, and pepper. Cover and refrigerate at least 30 minutes or up to 8 hours.
  3. Preheat oven to Gas Mark 7. Remove chicken from refrigerator 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off, and put on a large plate. Wipe some of the excess marinade off with paper towels.
  4. To Cook Chicken: In a large ovenproof skillet heat oil over medium until it begins to shimmer. Place chicken in the pan, top-side down, and cook until golden brown and a crust has formed, about 4 minutes. Turn the chicken over and continue cooking until the bottom is golden brown, about 4 minutes longer. Transfer skillet to oven for about 6-8 minutes, or until chicken is cooked through (internal temperature should be 70°C).
  5. To Serve: Place chicken on plates, top with raita, and sprinkle with pomegranate seeds. Garnish with mint.