[GFYF] NZ Golden Chicken & Garlic Yoghurt
with Cucumber Salad & Tamarind Dressing
- Milk
- Fish
- Sulphites
- Gluten
- Eggs
- Soy
- Cashew
- Almond
- Wheat
- Milk
- Sesame
- May contain traces of allergens
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, Sulphites, Gluten, Eggs, Soy, Cashew, Almond, Wheat, Milk, Sesame)
1 packet
Mixed Salad Leaves
2
Radish
Nutrition Values
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!
