Papaya Chicken

Bowl of papaya chicken with chunks of chicken breast, diced papaya, and fenugreek seeds, over rice

My love for papaya is the main inspiration for this papaya chicken dish, which has been published in the local newspaper. I’ve received countless emails from people who have all given this dish a five-star rating.–Bal Arneson

Papaya Chicken

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  • 20 M
  • 20 M
  • Serves 4
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  • 2 tablespoons grapeseed oil
  • 1 teaspoon fenugreek seeds
  • 1/2 teaspoon asafoetida
  • 2 tablespoons grated garlic
  • 1 tablespoon grated ginger
  • 1 green chili, finely chopped
  • 1 large onion, chopped
  • 1 tablespoon cumin seeds
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon Spanish paprika
  • 1 teaspoon salt
  • 2 pounds boneless, skinless chicken breast, cut in small cubes
  • 1/4 cup low-fat plain yogurt
  • 1 cup cubed ripe, juicy papaya


  • 1. Place the oil, fenugreek seeds, and asafoetida in a non-stick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger, and green chili and cook for 2 minutes, stirring occasionally. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized. Add the cumin seeds, turmeric, coriander, cumin, cardamom, paprika, and salt; cook for 10 seconds.
  • 2. Add the chicken and cook until it’s almost done, about 8 minutes. Stir in the yogurt and cook until the chicken is fully done, another 2 minutes. Add the papaya chunks, and remove from the heat. Serve the papaya chicken over rice or with naan or rotis.


  • I like to cook with free-range, antibiotic- and hormone-free chicken, not only for health reasons but also for the better flavour.

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