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Photo of Indian chicken with cucumber, tomato and quinoa by WW

Indian chicken with cucumber, tomato and quinoa

11
Points
Total Time
45 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
A modern Australian take on Indian-style chicken, the tabouli-like quinoa salad serves as a delightful accompaniment.

Ingredients

Chicken stock

2 cup(s)

Low-fat natural yoghurt

125 g

Madras curry paste

40 g, (2 tbs)

Skinless chicken thigh

4 medium, fat trimmed, halved (480g)

Quinoa

200 g

No added sugar orange juice

½ cup(s)

Olive oil

2 tsp

Fresh green chilli

1 whole, long, deseeded, thinly sliced

Fresh mint

½ cup(s)

Lebanese cucumber

1 medium, coarsley chopped

Tomato(es)

2 medium, coarsely chopped

Cos lettuce

2 cup(s), or mizuna leaves (Japanese lettuce)

Lime(s)

1 medium, wedges, to serve

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine yogurt, curry paste and chicken in a bowl. Toss to coat. Place chicken on prepared tray and bake for 15–20 minutes or until cooked through.
  2. Meanwhile, bring stock to the boil in a large saucepan over high heat. Add quinoa and reduce heat to medium-low. Simmer, covered, for 10–15 minutes or until liquid is absorbed and quinoa is translucent. Remove from heat. Stand, covered, for 10 minutes.
  3. Whisk juice, oil, chilli and mint in a large bowl. Add cucumber, tomatoes and quinoa and toss to combine. Season with salt and freshly ground black pepper. Serve chicken with quinoa salad, mizuna and a lime wedge.

Notes

SERVING SUGGESTION: Steamed green beans and broccoli florets.