Curry-Spiced Chicken & Cucumber Salad
with Double Garlic Yoghurt & Tamarind Dressing
Golden, crispy chicken meets cool, garlicky yoghurt in this flavour-packed dish! Paired with a refreshing cucumber-radish salad and a tangy tamarind dressing, every bite is a perfect balance of crunch, creaminess, and zing. It’s fresh, vibrant, and seriously delicious!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
320 g
Chicken Breast
1
Cucumber
2 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1 packet
Tamarind Paste
(May be present: Fish, Soy, Gluten, Almond, Eggs, Wheat, Sesame, Milk, Cashew)
1 packet
Mixed Salad Leaves
2
Radish
Not included in your delivery
1 tbs
water
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Thinly slice radish. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a bowl combine chicken, curry powder, a generous pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, in a large bowl, combine tamarind paste, the honey, water and a drizzle of olive oil. Season with salt and pepper.
• Add mixed salad leaves, cucumber and radish, and toss to coat.
• Slice chicken.
• Divide golden chicken and cucumber salad between plates.
• Serve with garlic yoghurt. Enjoy!
