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

Calories

1090.2

kcal / serving

2180.4 kcal total

Carbs

68.1g

per serving

136.2 g total

Fat

59.3g

per serving

118.6 g total

Protein

71.4g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

dash

Sweet Chilli Sauce

Fruits

piece

Lime

juice only

piece

Papaya

peeled and sliced lengthways

GrainsCereals

150

Rice

to serve

Liquids

400

Coconut Milk

Meat

piece

Chicken Breast

cut into three long strips

NutsSeeds

Black Peppercorn

crushed

pinch

2.6

ground

ground

ground

stalk

piece

cloves, crushed

tbsp

leaves

OilsFats

Olive Oil

plus extra for dressing

Vegetables

Ginger

ground

2.5

Ginger

fresh, chopped

piece

Shallot

finely chopped

piece

Red Chilli

chopped

400

Chopped Tomato

tinned

piece

Red Onion

peeled and sliced

Method

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.