Food & Wine


Turmeric and Yogurt Roasted Chicken, Cauliflower and Eggplant

Serves 4


  • 1 tablespoon whole cumin seeds
  • 1 tablespoon ground coriander
  • 2 teaspoons turmeric
  • chilli flakes, optional
  • 1 1/2 cup natural yogurt
  • 4 x 150g chicken breast fillets
  • 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
  • 1/4 cup pistachio nuts, toasted
  • 2 teaspoons sesame seeds, toasted
  • fresh coriander, to serve



  • Combine spices and divide mix in half. Combine half of the mix with ½ cup yogurt 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, remaining spices and season with salt. 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 remaining yogurt, pistachio nuts, sesame seeds and fresh coriander.