Curry Chicken Salad

Ingredients

(serves 6 as an entrée or 12-15 as a big salad)
For the Chicken

• 2 chicken breasts
• 1 lemon juice
• 1 garlic clove, crushed
• 1 tsp grated ginger
• 2 tsp curry powder
• Salt to taste
• ½ tsp chilli powder
• 1 tbsp palm sugar or jaggery

For the Salad

• ½ red onion finely sliced
• 150g green beans
• 8 sprigs mint leaves picked
• 1/3 bunch coriander leaves chopped
• 50g bean sprouts
• Fried curry leaves
• ¼ pineapple cut into slices
• 2 spring onions sliced
• 1 cucumber shaved with a peeler
• 30g roasted cashew nuts
• ½ punnet cherry tomatoes cut in half
• 50g fresh grated coconut

          For the Dressing

• 1 clove garlic crushed
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1½ limes juiced
• 1 tsp sugar
• 100ml coconut cream
• Salt to taste
• ½ red chilli chopped
  
  

Method

For the Chicken

Combine all ingredients together and marinate for a few hours or overnight. Heat a frypan or grill  and seal the chicken for a few minutes on both sides. Place in a hot oven for about 10 minutes until cooked. Allow to rest until warm and then slice and add to the salad ingredients.

For the Salad

In a large bowl combine all the ingredients together, along with the cooked chicken. Dress with the curry dressing and toss lightly to coat and serve in a large bowl.

For the Dressing

Combine all the dressing ingredients together and set aside.