Jenny Bristow

Ireland's good food Ambassador

Golden Chicken Bake

Golden Chicken Bake

Added on

Serves: 3-4

Book: Gloriously Good Food

This tasty chicken dish is made on a shoestring budget. The creamy sauce which accompanies the chicken is made with natural yoghurt to cut down on fat.


  • 450g/1lb chicken – cut into strips
  • 1 tsp olive oil
  • 1 clove of garlic – finely chopped
  • 1 inch of root ginger – finely chopped
  • 1 tsp red chilli – deseeded and finely chopped
  • 1 onion – thickly sliced
  • spring onions – chopped
  • 125mls/4floz chicken stock
  • 1 dsp cornflour
  • 2 dsp cold water
  • 2 dsp natural yoghurt
  • 225g/8oz dried pasta
  • Pinch of salt
  • 1 tsp olive oil
  • 110g/4oz grated cheddar cheese


The Chicken

Heat the oil in a non-stick pan, add the garlic, ginger and chilli and cook for 1 minute.

Add the chunky pieces of onion and continue to cook for several minutes. Increase the heat and add the chicken strips. Cook for 3-4 minutes, stirring well to prevent the chicken from sticking, until golden brown and lightly cooked.

Into the pan with the spring onions. Heat through.

The Sauce

Now add the chicken stock to the pan. Blend the cornflour with the cold water to stabilise it and mix with the yoghurt. Add this mixture to the pan. The temperature is important in this dish so ensure it remains very low. Allow the chicken to gently simmer in the yoghurt sauce for 5-6 minutes.

The Pasta

In a large saucepan bring some water to the boil. Add a pinch of salt and the olive oil. Add the pasta and cook according to the instructions. Drain well.

To assemble the dish place the chicken with yoghurt sauce in an ovenproof dish. Top with the pasta, sprinkle with a little grated cheese and finish by browning under a very hot grill until golden.