Curry-Spiced Chicken & Cucumber Salad

Name: Curry-Spiced Chicken & Cucumber Salad with Double Garlic Yoghurt & Tamarind Dressing
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; honey; water; 1 Cucumber; 2 Radish; Garlic; 2 Greek-Style Yoghurt; 1 Chicken Breast; 1 Curry Powder; 1 Tamarind Paste; 1 Mixed Salad Leaves

with Double Garlic Yoghurt & Tamarind Dressing

Get up to $175 off

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.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

Radish

Garlic

Greek-Style Yoghurt

Chicken Breast

Curry Powder

Tamarind Paste

Mixed Salad Leaves

Not included in your delivery

olive oil

honey

water

Nutrition Values

Energy (kJ)1254 kJ

Calories300 kcal

Fat9.1 g

of which saturates2.2 g

Carbohydrate11.6 g

of which sugars8.3 g

Dietary Fibre2.2 g

Protein42.8 g

Sodium294 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!