Warm Tandoori Style Chicken and Apple Salad with a Mild Curry Dressing

Sat, 24 January 2026

Ingredients

1 cup plain yogurt

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon smoked paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon chilli powder

1/2 teaspoon ground cloves

1/2 teaspoon cayenne pepper

Salt and pepper to taste

900g boneless skinless chicken thighs, cut into 2-in pieces

 

For the salad

125 grams of washed mixed leaves

1 Avocado sliced

12 Cherry tomatoes,halved

1/2 sliced red onion

1/2 cucumber, pickled

1 red apple, julienned

1 green apple, julienned

For the spiced curry dressing

Whisk the following ingredients together:

1/4 cup mayonnaise

2 tablespoons distilled white vinegar

2 teaspoons curry powder

1 teaspoon honey or maple syrup

100ml avocado oil

Salt and pepper to taste

 

Method

In a large bowl, make a marinade by whisking the yogurt, garlic, ginger and all the spices and season with salt and pepper to taste. Place chicken cubes in marinade toss until they're evenly submerged in the marinade. Cover with and marinade chicken in fridge at least 2 hours or overnight.

Pre heat oven to 180C.

Once chicken is done marinating, remove from marinade and pat dry. Discard marinade.

Thread the chicken pieces onto wooden skewers (soak skewers in water for 10-15 minutes to prevent them from burning) and sear on a preheated pan until coloured.

Remove from the pan and place the skewers on a baking tray and put in the preheated oven until cooked through - approximately 5/8 minutes.

To serve, divide the salad ingredients between 4 plates or 1 large serving dish.

Remove the chicken from the skewers and divide between the plates.

Drizzle over the dressing.

Serve with toasted pitta bread.