Curry-Spiced Chicken & Cucumber Salad
with Garlic Yoghurt & Tamarind Dressing- Milk
- Fish
- Soy
- Gluten
- Almond
- Eggs
- Wheat
- Sesame
- Milk
- Cashew
- May contain traces of allergens
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.*
Ingredients
2
Garlic
320 g
Chicken Breast
1
Cucumber
1 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 drizzle
olive oil
1 tsp
honey
1 tbs
water
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 with salt and pepper.
• Place your hand flat on top of chicken breast and slice through horizontally
to make two thin steaks.
• In a large 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: Chicken is cooked when it's no longer pink inside.
• Meanwhile, in a second large bowl, combine tamarind paste, the honey,
water and a drizzle of olive oil. Season to taste.
• Add mixed salad leaves, cucumber and radish, then toss to coat.
• Slice chicken.
• Divide curry-spiced chicken and cucumber salad between plates.
• Serve with garlic yoghurt. Enjoy!
