Grilled Curry Chicken with Cucumber Raita from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource




  1. Prepare grill.
  2. Place chicken breasts between two layers of plastic wrap then pound them using the flat side of a meat mallet or firmly rolled using a rolling pin to flatten them.
  3. In a small bowl, combine the curry paste, oil, sugar, ginger and cumin.
  4. Sprinkle the spices over each side of the chicken then grill for 10–15 minutes, turning once or until the meat is cooked through.


  1. In a small bowl, add the grated cucumber, salt, yogurt, mint and lemon juice. Stir until combined.
  2. Serve the chicken and pass the raita at the table.

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