Tandoori Chicken Salad 

Serves: 1 adult
Total time: 1 hour 15 minutes

Nutrition Values

Energy: 246Kcal
Fat: 18.8g
Carbohydrates: 11g
Protein: 5.8g



100 g chicken fillet in pieces

2 tbsp Greek yogurt 0% fat

50 g mixed salad

¼ cucumber in pieces

50 g of celery in half moons

4 cherry tomatoes, halved

½ clove of garlic, finely chopped

¼ onion, chopped

1 tbsp olive oil

½ tsp curry powder

1.5 tsp paprika powder

½ tsp ground coriander

½ tsp cumin

Pinch of chlili flakes

Pinch of cinnamon

Pinch of clove powder

1 tsp fresh lemon juice


Fresh coriander (optional)




  • Mix the minced beef with the egg, half of the garlic, the coriander and a quarter of the finely chopped chilli then make into small meatballs and put in the refrigerator (preferably overnight so that the flavours can be absorbed fully).
  • Put the rest of the garlic, ginger, chilli and the shallot in a food processor to make a paste.
  • Heat the coconut oil in a wok and add the paste; fry briefly.
  • Add the tomato cubes, soy sauce, cooking cream and some salt and pepper and simmer for 10 minutes.
  • Then add the meatballs and cook for 12 to 15 minutes
    (make sure they’re cooked all the way through).
  • Meanwhile, boil the noodles for about 10 minutes in
    plenty of water with a little salt if necessary.
  • Serve the noodles with the meatballs and garnish with some fresh coriander if desired.