Turmeric Yogurt Spiced Chicken and Roasted Cauliflower

September 16, 2017

Turmeric Yogurt Spiced Chicken and Roasted Cauliflower

Turmeric and Yoghurt Roasted Chicken, Cauliflower and Eggplant


1 tbsp whole cumin seeds

1 tbsp ground coriander

2 tsp turmeric

cup natural yoghurt

4 x 150g chicken breast fillets

chilli flakes, optional

cauliflower, cut into small florets

1 medium eggplant, cut into small cubes

red onion, cut into thin wedges

2 tbsp olive oil

1 tsp sea salt

1 cup natural yoghurt, extra

cup pistachio nuts, toasted

2 tsp sesame seeds, toasted

fresh coriander, to serve


Combine spices and divide mix in half. Combine half of the mix with yoghurt and use to coat chicken breasts. Place chicken in a single layer on a large lined baking tray.

Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated. Arrange on the baking tray around the chicken.

Bake at 200°C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender.

Transfer to a serving plate and serve drizzled with extra yoghurt, pistachio nuts, sesame seeds and fresh coriander.

Source: Dairy Australia’s Dairy Kitchen

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