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Pistachio-Crusted Chicken with Yogurt and Curry Sauce

A protein-rich recipe with a refined taste that combines the crunchiness of pistachios with the creaminess of Greek yogurt. Perfect for impressing at dinner without much effort, ideal for those seeking an original and balanced entrée.

Pistachio-Crusted Chicken with Yogurt and Curry Sauce

Difficulty

Time

40 minutes

Category

Gluten freeHigh protein

Nutritional Values

Estimated nutrition facts per 100g*

Calories

220Kcal

Carbohydrates

6g

Proteins

20g

Fats

12g

Fiber

1.5g

Salt

0.4g

*Values are estimated and may vary depending on the actual ingredients used and their quantity

Ingredients (for 4 people)

IngredientQuantity
Chicken breast4 breasts (about 14 oz)
Shelled pistachios3.5 oz
Grated parmesan1.75 oz
Eggs2 medium
Almond flour2.8 oz
Sweet paprika1 tsp (0.07 oz)
Turmeric1/2 tsp (0.04 oz)
Greek yogurt5.3 oz
Curry powder1 tsp (0.07 oz)
Lime1/2 (juice)
Honey1 tsp (0.18 oz)
Fresh mint4-5 leaves
Extra virgin olive oil2 tbsp (1 fl oz)
Saltto taste
Black pepperto taste

Preparation

  1. In a bowl, marinate the whole chicken breasts with paprika, turmeric, salt and pepper for 15 minutes.
  2. Meanwhile, finely chop the pistachios and mix them with the grated parmesan in a plate.
  3. Prepare three stations: almond flour in a plate, beaten egg in a bowl, pistachio-parmesan mix in another plate.
  4. Pass each chicken breast first through the almond flour, then through the beaten egg and finally through the pistachio mix, pressing well to make the coating stick on both sides.
  5. Heat the oil in a non-stick skillet over medium heat.
  6. Cook the breasts for 6-8 minutes per side until the crust is golden and crispy and the meat is cooked but still juicy.
  7. For the sauce: mix Greek yogurt, curry, lime juice, honey and finely chopped mint. Adjust with salt and pepper.
  8. Serve the chicken breasts hot with the curry sauce on the side.

Extra tips

  • You can replace the pistachios with almonds or hazelnuts to vary the flavor.
  • The sauce can be prepared in advance and stored in the refrigerator for 2-3 days.
  • For a spicier version, add a pinch of chili to the marinade.
  • Also excellent served on a bed of basmati rice or quinoa!

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