Recipe: Indian-Inspired Chicken Salad with Tomato Kasundi

This chicken dish is perfect for summer gatherings, plus the leftovers are just as delicious in a sandwich.

Words: Michael Van de Elzen

This is one of my favourite chicken recipes, and it’s a good one: fast to cook, healthy, and super tasty. Kasundi has a base of Indian spices, which take this tomato pickle to a higher level of flavour. This dish is perfect for a summer barbecue, and the leftovers are great for sandwiches or with a cold salad the next day.

Serves: 6
Time: 60 minutes

Chicken Salad


1 packet plain dukkah (100g)
4 chicken breasts (675g)
2 tbsp grapeseed oil
1 cup pine nuts, toasted
100g fresh mint leaves
100g black rice
100g brown rice
100g quinoa
2 cloves garlic, crushed
1 red onion, finely diced
½ cup sultanas
4 red peppers


Preheat the oven on a grill setting. Brush the peppers with olive oil, season with salt and pepper, and put onto a tray. Put it close to the hot grill and cook for 10-12 minutes. Turn often until the peppers are well coloured, then remove from the oven.

Turn the oven to bake and pre-heat to 180°C. Place the peppers into a large bowl and quickly cover with plastic wrap. Allow to cool slightly, then remove the skins and seeds. Slice the flesh into large strips. Rub the chicken breasts with the dukkah and a touch of oil and set aside.

Cook the rice and the quinoa according to the packet instructions and place in a large bowl. Add three-quarters of the pine nuts, the garlic, red onion, sultanas, and sliced red pepper to the rice mix.

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Chop half of the mint leaves, and add to the rice mix, then transfer it all into a large serving bowl. Heat an oven-safe pan. Place the chicken in it, then bake in the oven for 12 minutes. Check the chicken is cooked, then set aside to rest.

Slice the chicken breast and serve with the salad, drizzles of kasundi, a sprinkle of pine nuts, and mint leaves.


Makes: 2 cups
Time: 2 hours


3 tbsp canola oil
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp black mustard seeds
2 tbsp mustard seed or vegetable oil (grapeseed)
1 tbsp turmeric powder
2 tbsp cumin powder
2 tsp chili powder
1 cup diced white onion
¼ cup grated ginger
4 cloves garlic, crushed
1 small red chili, thinly sliced
30ml water
2x 400g can diced tomatoes
4 tbsp brown sugar
½ cup malt vinegar
1 tsp salt


Add the canola oil to a frying pan on a low heat. Fry the seeds, mustard seed oil, turmeric, cumin, coriander, and chili powder for 5 minutes to release the flavours.

Add the onion, ginger, garlic, fresh chili, and water and cook for 5 minutes to soften. Add the tomatoes, brown sugar, salt, and the malt vinegar.

Simmer for 1½ hours, until it’s a sauce-like consistency. Store any extra in sterilised jars in the fridge.


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NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
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