Spicy Fried Chicken with Apple Salad
Chicken pieces marinated in yoghurt, lime, turmeric and paprika, stir-fried until golden and spiced, then served with a peppery watercress, rocket and apple salad. Warm, fragrant chicken against cool, crisp, sweet-sharp leaves — a lovely balance in a bowl.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- A yoghurt-and-lime marinade tenderises the chicken and helps the spices cling and colour.
- Turmeric and paprika give warmth and a golden hue without overwhelming heat.
- A crisp apple-and-watercress salad cuts the richness of the spiced chicken with sweetness and pepper.
Ingredient notes and swaps
- Chicken thigh or breast — thigh for juiciness, breast for a leaner plate; cut into even pieces.
- Yoghurt and lime — the marinade base; even thirty minutes makes a difference.
- Turmeric and paprika — for colour and gentle warmth; add chilli if you like more heat.
- Crisp apple — something sharp like Granny Smith holds up best against the dressing.
- Watercress and rocket — peppery leaves that stand up to the spice.
Spicy Fried Chicken with Apple Salad
FavouriteChicken pieces marinated in yoghurt, lime juice, turmeric and paprika are stir-fried and served with a peppery watercress, rocket and apple salad.
Ingredients
Method
For the Chicken
- Mix together the Yoghurt, Lime Juice, Turmeric, Paprika, Cardamon, Garlic and Sea Salt in a bowl
- Add the Chicken strips and stir so that they become fully coated with the mix
- Cover and marinade in the fridge for about 1 hour
- Heat a Wok or frying pan with the Oil
- When the pan is very hot add the Chicken strips
- Fry for 5-6 minutes, or until cooked through
For the Salad
- In a large bowl mix together all of the salad ingredients
- In a smaller bowl, whisk together the Dressing ingredients
- When ready to serve, add the dressing to the salad and toss to combine well
To Serve
- Pile the spicy fried chicken on a serving plate
- Squeeze over the Lemon Juice from one of the Lemons
- Sprinkle over the Coriander
- Serve garnished with Lemon wedges
Nutrition
Notes
Be careful not to overcook the chicken here – once it's cooked through, it should be removed from the heat to keep it tender and juicy. Overcooked chicken can become dry and stringy.
To prevent a soggy salad, only dress it just before serving. The vinegar and lemon in the dressing can cause the delicate leaves to wilt if left to sit for too long.
To prevent a soggy salad, only dress it just before serving. The vinegar and lemon in the dressing can cause the delicate leaves to wilt if left to sit for too long.
Tried this recipe?
Let us know how it was!Tips for success
- Marinate for at least half an hour, longer if you can.
- Get the pan hot and do not crowd it, so the chicken colours rather than steams.
- Slice the apple just before serving and toss in a little lime to keep it crisp and stop it browning.
- Dress the salad lightly, right before serving.
Make ahead, storage and reheating
- Make ahead — marinate the chicken ahead; cook and assemble fresh.
- Storage — cooked chicken keeps two days; the salad is best fresh.
- Freezing — freeze the raw marinated chicken for up to two months.
What to serve it with
- As a light main on its own, or with flatbread and a spoon of yoghurt.
- A wedge of lime to squeeze over at the table.
FAQ
Can I make it less spicy? It is mild as written; leave out any chilli, or add more for heat.
What apple works best? A crisp, tart variety such as Granny Smith holds its crunch against the dressing.
Can I grill the chicken instead? Absolutely — thread onto skewers and grill for a lovely char.
