Curry Chicken and Cucumber Salad
Transform your weeknight dinner routine with this vibrant Curry Chicken and Cucumber Salad recipe, a perfect harmony of bold, spiced flavors and refreshing, zesty crunch. Juicy, marinated chicken thighs are infused with a fragrant blend of curry powder, Greek yogurt, garlic, and ginger, then grilled to golden perfection for a dish that’s as aromatic as it is satisfying. Paired with a crisp cucumber salad brimming with cherry tomatoes, red onion, and fresh dill, and dressed in a tangy-sweet white vinegar mix, this meal strikes the ideal balance of warmth and coolness. Ready in just 35 minutes, this effortlessly flavorful recipe is a wholesome, gluten-free option that’s perfect for meal prep, family dinners, or even a casual gathering. It’s a delightful fusion of savory and refreshing that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Curry powder
- 0.5 cup Greek yogurt
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 large English cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion, thinly sliced
- 2 tablespoons Fresh dill, chopped
- 1.5 tablespoons White vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, combine Greek yogurt, curry powder, minced garlic, grated ginger, lime juice, olive oil, and salt to create a marinade.
Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for enhanced flavor.
While the chicken marinates, prepare the cucumber salad. Slice the large English cucumber into thin rounds or half-moons.
In a bowl, combine cucumber slices, halved cherry tomatoes, thinly sliced red onion, and chopped fresh dill.
In a small bowl, whisk together white vinegar, sugar, black pepper, and a pinch of salt. Pour the dressing over the cucumber mixture and gently toss to combine. Cover and refrigerate until ready to serve.
Heat a grill pan or skillet over medium heat. Cook the marinated chicken thighs for 6-7 minutes per side, or until fully cooked and golden. The internal temperature should reach 165°F (75°C).
Once cooked, let the chicken rest for 5 minutes before slicing into thick strips.
Serve the curry chicken alongside the chilled cucumber salad for a perfect balance of warm, spiced, and refreshing flavors.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 19.7 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
