Chicken pieces marinated in yoghurt, lime juice, turmeric and paprika are stir-fried and served with a peppery watercress, rocket and apple salad.


  • For the chicken

  • 4 large chicken breast fillets, skinned and cut into thin strips or pieces

  • 4 tablespoons natural yoghurt

  • juice of 2 lime

  • 1 teaspoon turmeric

  • 1 teaspoon paprika

  • A good pinch of ground cardamom

  • 2 garlic cloves, crushed

  • a pinch of salt

  • 1-2 tablespoons cooking oil

  • For the salad

  • 1 bag rocket

  • 1 bag watercress

  • 1 green apple, cored and sliced

  • 1 red apple, cored and sliced

  • 3 shallots, sliced into rings

  • handful of sultanas and raisins

  • For the dressing

  • 6 tbsp Olive oil

  • 1 tbsp balsamic Vinegar

  • 1 tbsp sherry Vinegar

  • Squeeze of lemon juice

  • To serve

  • 1 lemon

  • handful of coriander, chopped


  • For the chicken:

  • 1.

    Mix together the yoghurt, lime juice, turmeric, paprika, cardamom, garlic and salt.

  • 2.

    Add the chicken strips and stir so that they become totally covered.

  • 3.

    Heat the wok or frying pan with 1 tablespoon of oil.

  • 4.

    When the pan is very hot, add the chicken pieces, fry for 5-6 minutes until cooked through.

  • For the salad:

  • 1.

    In a large bowl mix together all of the salad ingredients.

  • 2.

    In a smaller bowl mix together the dressing ingredients.

  • 3.

    When ready to serve add the dressing to the salad and toss well to combine.

  • To serve:

  • 1.

    Pile the spicy chicken on a serving plate and squeeze over the lemon juice. Sprinkle over the coriander and serve with the salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 751kj
  • Fat Total 47g
  • Saturated Fat 9g
  • Protein 49g
  • Carbohydrate 36g
  • Sugar 20g
  • Sodium 237mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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