Ingredients

• 4 chicken breasts
• each cut into three long strips
• 1 tsp crushed black peppercorns
• pinch of cayenne pepper
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp chilli
• 1 tsp turmeric
• 1 tsp coriander seeds
• 1 tsp ground cumin
• 1 lime
• juice only
• 2 tbsp olive oil
• 1 lemon grass stalk
• 2.5cm/1in fresh ginger
• chopped
• 2 large garlic cloves
• crushed
• 2 shallots
• finely chopped
• 2 red chillies
• chopped
• 1 tsp garam masala
• 1 tsp ground turmeric
• 400ml/14fl oz coconut milk
• 1 tin of chopped tomatoes
• 1 tbsp of coriander leaves
• 1 papaya
• peeled and sliced lengthways
• 1 red onion
• peeled and sliced
• 1 lime
• juice only
• olive oil
• dash of sweet chilli sauce.
• rice to serve

Directions

• Cut the chicken breasts into long strips
• squeeze on some lime juice and leave to marinate for a few minutes.
• Then grind together the dry ingredients and rub into the chicken strips.
• Griddle on both sides for five minutes until scorched and golden.
• To make the Swahili sauce
• place the lemon grass
• ginger
• garlic
• shallots
• chillies
• garam masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next
• add the coconut milk and plum tomatoes
• season and leave to simmer for five minutes.
• Next toss together the raw papaya and red onion slices and whisk together the lime juice
• olive oil and sweet chilli sauce to make a dressing.
• Serve the griddled chicken in a mound
• with the Swahili sauce drizzled over the top
• and your papaya and red onion salad on the side. Garnish with coriander leaves.