Indonesian chicken salad

Recipe from: 9/7/1995 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 1
    ml
    each cayenne pepper, ground cumin, ground coriander and cardamom (removed from pods)
  • 30
    ml
    sesame seeds
  • 30
    ml
    cake flour
  • 450
    g
    chicken breast fillets, diced
  • salt and freshly ground black pepper
  • oil
  • 50
    g
    cashew nuts
  • 175
    g
    spaghetti
  • 85
    ml
    olive oil
  • 2
    lemons, juice and rind
  • 30
    ml
    freshly chopped coriander (dhania)
  • 1
    bunch spring onions, finely chopped
  • 1
    red pepper, seeded and diced
  • 1
    English cucumber (halved lengthwise), seeded and thickly sliced
 

Method

 
Combine the seasonings, sesame seeds and cake flour. Season the diced chicken to taste with salt and pepper and roll in the cake flour mixture. Heat sufficient oil in a pan and fry the chicken until done and browned. Add the cashew nuts and stir-fry for about one minute. Cook the spaghetti in rapidly boiling salted water until just soft. Drain well. Mix the olive oil, lemon juice, 30 ml (2 T) of the lemon juice and fresh coriander together. Season to taste with salt and pepper. Add 30 ml (2 T) of this mixture to the spaghetti and mix. Mix the spring onion, red pepper, cucumber and diced chicken. Spoon the spaghetti onto a plate and top with the chicken mixture. Serve with the remaining coriander mixture. Serves 4.
 

Read more on: poultry
 

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