Turmeric Chicken with Smashed Cucumber Salad

I have always wanted to give 'smashed' cucumber a go because not only does it look like fun bashing up the cucumber but also the flavours in the dressing are some of my favourites.

This particular recipe mixes the flavours of China (the cucumber) with the flavours of India as the chicken is marinated in yoghurt, lime, spices and garlic before being grilled to perfection. I like serving this with basmati or coconut rice for a satisfying dinner but you could lose the carbs for a light lunch.

Turmeric Chicken with Smashed Cucumber Salad
Serves 2

2 chicken breasts, lightly scored
150g natural yoghurt
1 lime, juice only
1 tsp ground turmeric
½ tsp ground coriander
½ tsp garam masala
1 garlic clove, grated
½ tsp salt
freshly ground black pepper

For the salad:
1 garlic clove, grated
2 tbsp rice wine vinegar
2 tsp toasted sesame oil
2 tsp soy sauce
½ tsp chilli flakes
1 large cucumber, peeled and cut into big chunks

In a large bowl, mix together the yoghurt, lime juice, spices, garlic, salt and a good grind of black pepper. Add the scored chicken breasts, turning to coat and then chill for at least an hour but ideally overnight.

In a shallow dish, whisk together all of the salad ingredients (except the cucumber). Then, using a rolling pin, lightly bash the cucumber. Add to the dressing and toss to coat. Set aside.

Heat the grill to medium-high, transfer the chicken to a baking sheet lined with tin foil and then grill for around 20 minutes, turning halfway through until cooked through. The juice should run clear when the thickest part is pierced. Set aside to rest for 5 minutes.

To serve, divide the cucumber between shallow bowls, slice the chicken and then place on top. Serve with rice to make this a more filling dinner.