The BBC Good Food logo
Coronation chicken naans with Indian slaw

Coronation chicken naans with Indian slaw

By
Rating: 5 out of 5.2 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Takes 20 mins
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal625
fat35g
saturates8g
carbs53g
sugars23g
fibre10g
protein50g
salt2.6g
Advertisement

Ingredients

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

Method

  • STEP 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.

  • STEP 2

    To make the slaw, mix the carrots, cabbage and mustard seeds in a large bowl with the remaining coriander, then season.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content