Name: Double Curry-Spiced Chicken & Cucumber Salad with Garlic Yoghurt & Tamarind Dressing
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 640 g Chicken Breast; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 sachet Curry Powder; 1 packet Tamarind Paste; 2 Radish

HelloFresh

Recipes

Indian Recipes

Double Curry-Spiced Chicken & Cucumber Salad

with 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!

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

1 packet

Mixed Salad Leaves

640 g

Chicken Breast

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Curry Powder

1 packet

Tamarind Paste

(May be present: Fish, Sulphites, Gluten, Eggs, Soy, Cashew, Almond, Wheat, Milk, Sesame. )

Radish

Nutrition Values

Calories416 kcal

Energy (kJ)1740 kJ

Fat7.7 g

of which saturates2.8 g

Carbohydrate11.4 g

of which sugars5.4 g

Dietary Fibre1.8 g

Protein76.4 g

Sodium413 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!