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Coronation chicken naans with Indian slaw

Coronation chicken naans with Indian slaw

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A star rating of 4.5 out of 5.2 ratingsRate
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  • 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
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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 seed

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

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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