Name: Coronation chicken naans with Indian slaw
Total time: 20 min
Yield: 4
Cuisine: Indian
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 seed

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Coronation chicken naans with Indian slaw

Coronation chicken naans with Indian slaw

Lucy Netherton

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Serves 4

Easy

Total time: 20 mins

Takes 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal625
fat35g
saturates8g
carbs53g
sugars23g
fibre10g
protein50g
salt2.6g

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.

Recipe from Good Food magazine, July 2012

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A star rating of 4.7 out of 5.3 ratings

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