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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a medium bowl, combine Greek yogurt, curry powder, minced garlic, grated ginger, lime juice, olive oil, and salt to create a marinade.

Step 2

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.

Step 3

While the chicken marinates, prepare the cucumber salad. Slice the large English cucumber into thin rounds or half-moons.

Step 4

In a bowl, combine cucumber slices, halved cherry tomatoes, thinly sliced red onion, and chopped fresh dill.

Step 5

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.

Step 6

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).

Step 7

Once cooked, let the chicken rest for 5 minutes before slicing into thick strips.

Step 8

Serve the curry chicken alongside the chilled cucumber salad for a perfect balance of warm, spiced, and refreshing flavors.

Nutrition Facts

Serving size	(1158.7g)

Amount per serving	% Daily Value*
Calories	1185.3

Total Fat 59.1g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 503.9mg	0%
Sodium 5675.1mg	0%
Total Carbohydrate 39.2g	0%
Dietary Fiber 5.5g	0%
Total Sugars 19.7g
Protein 116.8g	0%

Vitamin D 28IU	0%
Calcium 251.7mg	0%
Iron 14.5mg	0%
Potassium 2109.3mg	0%

*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.

Source of Calories

Fat: 46.0%

Protein: 40.4%

Carbs: 13.6%