Indian Crispy Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The crispy fried onions give you that satisfying crunch while the coconut milk and yogurt create a creamy, aromatic sauce infused with warm spices like cumin, coriander, and turmeric. Speaking of turmeric, it's packed with curcumin, which has wonderful anti inflammatory properties that are so good for your body. Fresh cucumber and tomato keep everything light and refreshing, and honestly, most of these ingredients are probably already in your kitchen. It's the perfect balance of indulgent and wholesome, and your family will be asking for seconds.
Ella x
Ingredients
- 400chicken breast
- 200 mlcanned coconut milk
- 100 ggreek yogurt
- 50 mllime juice
- 2 cmginger paste
- 1 tspcumin powder
- 1 tspcoriander powder
- 1 tspturmeric powder
- 1 tspred chili powder
- 1 tspsalt
- 100 gcrispy fried onions
- 237 mlfresh cilantro
- 237 mlmint leaves
- 237 mlcucumber
- 237 mltomato
Detail level
Instructions
- 1
Preheat the oven to 200°C. In a large bowl, whisk together coconut milk, yogurt, lime juice, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Add the chicken breast and mix well. Cover and refrigerate for 30 minutes. Remove the chicken from the marinade and coat with crispy fried onions.
Tip: Use leftover crispy fried onions for extra crunch.
- 2
In a large pan, heat 2 tbsp of oil over medium heat. Add the chicken breast and cook until browned on both sides and cooked through. Remove from heat and set aside.
Tip: Use a thermometer to ensure the chicken is cooked to a safe temperature.
- 3
In a separate pan, heat 1 tbsp of oil over medium heat. Add the cucumber, tomato, mint leaves, and cilantro. Cook until the vegetables are tender.
- 4
To assemble the salad, place a portion of the cooked chicken on top of the vegetables. Garnish with crispy fried onions and serve immediately.
Tip: Adjust the amount of chili powder to your desired level of spiciness.
- 5
Just before serving, sprinkle salt to taste.
Tip: Use a flavorful salt like Himalayan pink salt for the best flavor.
- 6
Serve immediately and enjoy!
Tip: This salad is best served fresh, but can be refrigerated for up to 2 hours before serving.
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