Chicken Easy Main Indian

Indian-spiced chicken with cucumber salad

Name: Indian-spiced chicken with cucumber salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: /indian
Ingredients: 3 Lebanese cucumbers (600g), roughly chopped; 3/4 cup (200g) low-fat Greek yoghurt; 1/2 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 cup (60ml) lemon juice, plus wedges to serve; 1 teaspoon sweet paprika; 1 teaspoon chilli powder; 2 garlic cloves, crushed; 2cm piece ginger, grated; 4 chicken breast fillets (skin and wingbone attached, optional); 2 teaspoons olive oil; 2/3 cup coriander leaves

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25m

15m

Indian-spiced chicken with cucumber salad

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Ingredients (12)

3 Lebanese cucumbers (600g), roughly chopped
3/4 cup (200g) low-fat Greek yoghurt
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup (60ml) lemon juice, plus wedges to serve
1 teaspoon sweet paprika
1 teaspoon chilli powder
2 garlic cloves, crushed
2cm piece ginger, grated
4 chicken breast fillets (skin and wingbone attached, optional)
2 teaspoons olive oil
2/3 cup coriander leaves

Method

1.

Toss the cucumber with 1 teaspoon of salt.
2.

Place in a colander to drain for 15 minutes.
3.

Meanwhile, mix yoghurt, ground coriander, cumin and juice. Reserve a quarter of mixture for cucumber. Stir paprika, chilli, garlic and ginger into remaining yoghurt. Toss with chicken and marinate for 10 minutes.
4.

Preheat oven to 190°C. Heat a lightly oiled chargrill or large frypan over medium heat. Brown chicken for 1-2 minutes each side, then transfer to a baking tray and roast for 6-8 minutes until cooked.
5.

Meanwhile, rinse cucumber and drain well. Toss with reserved yoghurt mixture, oil and coriander leaves. Serve chicken on the cucumber salad, with lemon wedges.