Coconut Curry Roasted Chicken

Trying something new is often time consuming and confusing.  Take curry for instance.  I didn't grow up in a house that ever had curry dishes so for me this is certainly the case.  Do I need curry powder and turmeric?  There is different colors of curry?  What am I going to do with all the new spices once I make this recipe?  Luckily, Litehouse has calmed my nerves and brought us all a new Greek yogurt Curry dressing.  It's mildly spiced with turmeric, cinnamon, coriander and cumin.  I'm so relieved to have this new product in my fridge!  You'll no longer find me down the spice isle looking totally lost. 

With the creamy curry dressing I made a Coconut Curry roasted Chicken dinner.  It was the best meal we ate all week!  It's one of those impressive dinners where people may think you spent hours in the kitchen mixing up sauces.  Not the case!  I can't even believe I made this with only three ingredients.  Canned coconut milk, Greek yogurt curry dressing and chicken.  I let it marinate in the fridge over night but if you've only got a few hours that will be just fine.  The coconut milk mellows out the flavour and adds a subtle sweetness.  Perfect for kids that are hesitant to try new things.

Simply combine the coconut milk and Opa by Litehouse curry dressing.  Light coconut milk or full fat, it's up to you. 

Then place the chicken into the bowl and toss to ensure all pieces are coated.  I used chicken drumsticks and boneless, skinless thighs.  8-10 pieces is ideal.  Cover and refrigerate at least two hours.

I'm already starting to think ahead to picnics and pot lucks with this one and whether or not I tell them about our little three ingredient secret! 

Coconut Curry Roasted Chicken

Serves 4 | Finish in 60 minutes

This Coconut Curry Roasted Chicken will turn a boring family classic into a new and exciting favorite weeknight meal! The perfect combination of coconut and curry flavors.


1/2 cup OPA by Litehouse Curry dressing
1/2 cup canned coconut milk
8-10 pieces of chicken.  I used drumsticks and boneless, skinless thighs.
Cilantro or parsley as garnish


Stir the dressing and coconut milk together in a large bowl.
Add the chicken and toss to ensure all pieces are coated.  Refrigerate for at least two hours or over night.
Preheat the oven to 400 degrees.  Place the chicken and marinate in an oven proof baking dish and bake uncovered for 40 minutes or until a thermometer reads 180 degrees.
Garnish with cilantro or parsley and serve.

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