Coronation chicken naans with Indian slaw
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Coronation chicken naans with Indian slaw

By Lucy Netherton

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

  • Takes 20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 625
  • fat 35g
  • saturates 8g
  • carbs 53g
  • sugars 23g
  • fibre 10g
  • protein 50g
  • salt 2.6g

Ingredients

  • 1 ready-roasted chicken, about 950g
  • 2 x packs 4 mini coriander and garlic naan bread
  • 150ml yogurt
  • 150ml light mayonnaise
  • 1 tbsp mild curry powder
  • 4 tbsp mango chutney
  • small bunch coriander, roughly chopped, plus extra to serve
  • 2 large carrots, grated
  • 1 red cabbage, shredded
  • 2 tsp black mustard seeds

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.

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