Indian chicken with cucumber, tomato and quinoa
Low-fat natural yoghurt
Madras curry paste
40 g, (2 tbs)
Skinless chicken thigh
4 medium, fat trimmed, halved (480g)
Fresh green chilli
1 whole, long, deseeded, thinly sliced
1 medium, coarsley chopped
2 medium, coarsely chopped
2 cup(s), or mizuna leaves (Japanese lettuce)
1 medium, wedges, to serve
- 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.
- 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.
- 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.