Swahili Chicken and Papaya Salad

Spiced griddled chicken strips served with a fragrant coconut sauce and a fresh papaya and red onion salad.

Gluten-Free Dairy-Free Chicken Spicy Coconut Milk Papaya

Estimated Nutrition

	Per Serving	Total
Calories	1090.2 kcals	2180.4 kcals
Carbohydrates	68.1 grams	136.2 grams
Fat	59.3 grams	118.6 grams
Protein	71.4 grams	142.8 grams

Cook Time

40 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
dash

Sweet Chilli Sauce

Fruits

2
piece

Lime

juice only

1
piece

Papaya

peeled and sliced lengthways

GrainsCereals

150
g

Rice

to serve

Liquids

400
ml

Coconut Milk

Meat

4
piece

Chicken Breast

cut into three long strips

NutsSeeds

5
g

Black Peppercorns

crushed

1
pinch

Cayenne Pepper

2.6
g

Cinnamon

ground

2
g

Chilli Powder

3
g

Turmeric

ground

2
g

Coriander Seeds

2
g

Cumin

ground

1
stalk

Lemon Grass

2
piece

Garlic

cloves, crushed

2
g

Garam Masala

1
tbsp

Coriander

leaves

OilsFats

30
ml

Olive Oil

plus extra for dressing

Vegetables

2
g

Ginger

ground

2.5
cm

Ginger

fresh, chopped

2
piece

Shallot

finely chopped

2
piece

Red Chilli

chopped

400
g

Chopped Tomatoes

tinned

1
piece

Red Onion

peeled and sliced

Steps

Marinate chicken strips in lime juice for a few minutes.
Grind dry rub ingredients and rub them into the chicken.
Griddle chicken for five minutes per side until golden.
Fry lemon grass, ginger, garlic, shallots, chillies, garam masala, and turmeric until soft.
Add coconut milk and tomatoes, then simmer for five minutes.
Whisk lime juice, olive oil, and sweet chilli sauce to dress the papaya and onion.
Serve chicken topped with sauce alongside the salad and rice.