THE DAIRY KITCHEN Turmeric and Yoghurt Roasted Chicken, Cauliflower and Eggplant


Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 25 MINS
One tray cooking, minimal washing up and a dinner that is super packed with delicious flavours. A winner!!


1 tablespoon whole cumin seeds
1 tablespoon ground coriander
2 teaspoons turmeric
1/2 cup natural yoghurt
4 x 150g chicken breast fillets
chilli flakes, optional
1/2 cauliflower, cut into small florets
1 medium eggplant, cut into small cubes
1/2 red onion, cut into thin wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup natural yoghurt, extra
1/4 cup pistachio nuts, toasted
2 teaspoons sesame seeds, toasted
fresh coriander, to serve


  1. 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.
  2. 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.
  3. 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.

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