1 tsp (5ml) coriander seeds
1 tsp (5ml) cumin seeds
1 tsp (5ml) cardamom pods
1 tsp (5ml) cayenne pepper
½ tsp (3ml) ground turmeric
2 garlic cloves, chopped
3cm knob ginger, grated
3 Tbsp (45ml) olive oil
⅓ cup (80ml) Seville orange marmalade
Juice and zest of 1 orange
6 chicken breast fillets
1 cucumber, diced
1 Granny Smith apple, diced
Handful mint, chopped
1 red chilli, seeded and sliced
Juice of 1 lime
Salt and milled pepper
Toast coriander, cumin and cardamom together in a pan.
Crush the toasted seeds and pods in a mortar and pestle. Remove cardamom husks.
Mix crushed spices, cayenne pepper, turmeric, garlic and ginger together.
Stir in 2 Tbsp (30ml) olive oil, marmalade, orange zest and juice.
Cover chicken breasts with clingfilm and beat to flatten.
Pour marinade over chicken and marinate for 15-30 minutes.
Heat remaining oil in a pan and fry chicken breasts until cooked through and caramelised, about 8 minutes.
Combine salsa ingredients and serve with chicken.