Indian chicken with cucumber, tomato and quinoa
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A modern Australian take on Indian-style chicken, the tabouli-like quinoa salad serves as a delightful accompaniment.
Ingredients
Chicken stock
2 cup(s)
Plain or natural yoghurt, low-fat, no added sugar
125 g
Madras curry paste
40 g, (2 tbs)
Chicken thigh, skinless, raw
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.