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Photo of Chicken curry with cucumber and mint sambal by WW

Chicken curry with cucumber and mint sambal

Total Time
30 min
10 min
20 min
A refreshing cucumber and mint combo cuts through the hot and creamy curry sauce.


Canola oil

1 tsp

Brown onion

1 medium, finely chopped

Indian curry paste

¼ cup(s), korma variety (80g)

Chicken thigh, skinless, raw

540 g, (buy 600g), fat trimmed, cut into 3cm cubes

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)


1 tbs

Baby spinach

120 g

Pappadum, uncooked

26 g, (8 small individual)

Lebanese cucumber

1 medium, finely chopped

Fresh mint

cup(s), finely chopped


  1. Heat the oil in a deep non-stick frying pan over medium heat. Cook the onion for 3 minutes or until soft. Stir in the curry paste until combined. Cook for 1 minute or until fragrant. Add the chicken and increase heat to high. Cook, stirring occasionally, for 5 minutes or until almost cooked through. Add ½ cup (125ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until the chicken is cooked through. Whisk yoghurt into cornflour in a small bowl. Stir the yoghurt mixture through the curry until combined and thickened. Remove from heat. Stir through the spinach until just wilted.
  2. Place pappadums on a microwave turntable and microwave on High (100%) for 30 seconds or until crisp and cooked. Repeat with the remaining pappadums.
  3. Combine the cucumber and mint in a medium bowl. Serve the curry with the rice, pappadums, and cucumber and mint sambal.


SERVING SUGGESTION: Steamed broccoli and cauliflower.