3 tablespoons lemon juice
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1 tablespoon finely grated fresh ginger
2 garlic cloves, finely chopped
3 1/2 tablespoons vegetable oil
3 chicken breast fillets
1 onion, thinly sliced
2 zucchini (courgettes), thinly sliced on the diagonal
100g / 3 1/2 oz watercress leaves
150g / 5 1/2 oz peas
2 ripe tomatoes, finely chopped
30g / 1 oz coriander leaves
For the Dressing:
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
90g / 3 1/4 oz plain yoghurt
2 tablespoons chopped mint
2 tablespoons lemon juice
Combine the lemon juice, garam masala, turmeric, ginger, garlic and 2 teaspoons oil in a bowl.
Add the chicken and onion. Toss. Cover, and refrigerate for 1 hour.
Remove and discard the onion, then heat 2 tablespoons of oil in a frying pan. Cook the chicken
for about 4-5 minutes on each side, or until cooked through. Cut each breast across the grain into
1cm / 1/2 inch slices.
Heat the remaining oil in the pan and cook the zucchini for 2 minutes, or until lightly golden.
Toss with the watercress in a large bowl. Cook the peas in boiling water for 5 minutes, or until
tender, then drain. Rinse under cold water to cool. Add to the salad with the tomato, chicken and
To make the dressing, roast the cumin and coriander seeds in a dry frying pan for 1-2 minutes,
or until fragrant. Remove, then pound the seeds to a powder. Mix with the yoghurt, mint and lemon
juice, then fold through the salad.