Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes.
Then grind together the dry ingredients and rub into the chicken strips
Griddle on both sides for five minutes until scorched and golden
To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, garam masala and turmeric in a heavy based saucepan and fry until the shallots soften.Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes.
Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing
Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top and your papaya and red onion salad on the side
Make the dry rub beforehand - this takes a bit of time but once done the remainder of the dish is so quick to cook. this recipe serves 4 people a healthy meal and I've never had any left overs!