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Grilled Curry Chicken with Smashed Cucumber Salad

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Juicy grilled curry-marinated chicken served with a crisp and tangy smashed cucumber salad—an easy, flavorful dish perfect for warm-weather meals.

Ingredients

Scale
  • 500 g boneless, skinless chicken thighs or breasts
  • 2 tbsp plain yogurt
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large cucumber
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp honey
  • 1 clove garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp toasted sesame seeds

Instructions

  1. Whisk yogurt, olive oil, curry powder, cumin, turmeric, paprika, salt, and pepper in a bowl. Add chicken and coat well. Marinate for 15–30 minutes or up to 2 hours in the fridge.
  2. Smash the cucumber lightly using a rolling pin or the back of a knife. Cut into bite-sized pieces and transfer to a bowl.
  3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and garlic. Pour over cucumber and toss. Set aside.
  4. Heat a grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side or until fully cooked. Let rest a few minutes before slicing.
  5. Serve grilled chicken with the cucumber salad. Garnish with chopped cilantro and sesame seeds.

Notes

  • Use tamari instead of soy sauce for a gluten-free option.
  • For more heat, add red pepper flakes to the cucumber salad.
  • You can substitute chicken with tofu for a vegetarian version.
  • Double the salad dressing and use it as a drizzle over the chicken.
  • Best enjoyed fresh, but both components store well for up to 2 days separately.

Nutrition

Find it online: https://ukfinda.com/grilled-curry-chicken-with-smashed-cucumber-salad/