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

Indian chicken with cucumber, tomato and quinoa

Total Time
45 min
15 min
20 min
A modern Australian take on Indian-style chicken, the tabouli-like quinoa salad serves as a delightful accompaniment.


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)


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


2 medium, coarsely chopped

Cos lettuce

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


1 medium, wedges, to serve


  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.


SERVING SUGGESTION: Steamed green beans and broccoli florets.