Coronation chicken naans with Indian slaw

Coronation chicken naans with Indian slaw

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(2 ratings)

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Cooking time

Takes 20 mins

Skill level

Easy

Servings

Serves 4

Top Indian bread with shredded meat, fruity mild curry sauce and a carrot and cabbage slaw

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
625
protein
50g
carbs
53g
fat
35g
saturates
8g
fibre
10g
sugar
23g
salt
2.6g

Ingredients

  • 1 ready-roasted chicken, about 950g
  • 2 x packs 4 mini coriander and garlic naan bread

For the coronation sauce

  • 150ml yogurt
  • 150ml light mayonnaise
  • 1 tbsp mild curry powder
  • 4 tbsp mango chutney
  • small bunch coriander, roughly chopped, plus extra to serve

For the slaw

  • 2 large carrots, grated
  • 1 red cabbage, shredded
  • 2 tsp black mustard seeds

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Method

  1. Shred the meat from the chicken and set aside. To make the sauce, mix the yogurt, mayonnaise, curry powder, chutney and some seasoning with half the coriander. Toss this through the chicken.
  2. To make the slaw, mix the carrots, cabbage and mustard seeds in a large bowl with the remaining coriander, then season.
  3. Heat the naan breads in the toaster. Allow 2 per person and top with some of the slaw, then the chicken mixture. Serve sprinkled with coriander, with extra slaw on the side.

Recipe from Good Food magazine, July 2012

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Comments

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aisha79's picture

roast and pop the mustard seeds in a frying pan with a little oil then add to the slaw - this improves the flavour of the seeds

hubingtons's picture
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A really tasty dish, but I think a whole red cabbage is far too much for the recipe. Made this to accompany the flatbreads recipe, also available on this site.

cavangilly's picture
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Made this yesterday evening, added some garlic and fresh coriander to the sauce and it was lovely. So quick and easy

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