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: 2 Garlic; 320 g Chicken Breast; 1 Cucumber; 2 packet Greek-Style Yoghurt; 1 sachet Curry Powder; 1 packet Tamarind Paste; 1 packet Mixed Salad Leaves; 2 Radish; 1 tsp honey; 1 tbs water; 1 drizzle olive oil

with Double Garlic Yoghurt & Tamarind Dressing

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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:

Naturally Gluten-Free

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

Garlic

320 g

Chicken Breast

Cucumber

2 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Curry Powder

1 packet

Tamarind Paste

(May be present: Eggs, Fish, Milk, Soy, Sulphites, Almond. )

1 packet

Mixed Salad Leaves

Radish

Not included in your delivery

1 tsp

honey

1 tbs

water

1 drizzle

olive oil

Nutrition Values

Calories299 kcal

Energy (kJ)1250 kJ

Fat6.2 g

of which saturates2.9 g

Carbohydrate17.9 g

of which sugars9.5 g

Dietary Fibre2.9 g

Protein42.5 g

Sodium377 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.

Utensils

•Large Non-Stick Pan

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.