Easy Indian chicken with coleslaw
The recipe Easy Indian chicken with coleslaw can be made in approximately 1 hour. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 4 and costs $3.69 per serving. One serving contains 429 calories, 25g of protein, and 31g of fat. It is brought to you by BBC Good Food. 12 people have made this recipe and would make it again. This recipe is typical of Indian cuisine. The Fourth Of July will be even more special with this recipe. It works well as a pretty expensive main course. Head to the store and pick up chicken quarters, purple cabbage, lime zest, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. If you like this recipe, you might also like recipes such as Indian-Style Coleslaw, Better Than KFC Coleslaw – An easy coleslaw, and Easy Indian Butter Chicken.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
large handful coriander, stems finely chopped, leaves separated
2 tsp ground cumin
zest and juice 2 limes
2 tbsp vegetable oil
4 skinless chicken quarters
1 tbsp turmeric
½ small head purple cabbage, shredded
2 carrots, finely shredded
Equipment:
oven
baking pan
bowl
Cooking instruction summary:
Heat oven to 200C/fan 180C/gas 6. Mix the coriander stems with the cumin, lime zest, juice and oil. Make 3 slashes in each chicken quarter, then sprinkle over the turmeric and half the lime mixture. Season well, then leave to marinate for 10 mins or up to 24 hrs. Roast on a baking tray for 50 mins until golden and cooked through. Tip the cabbage and carrots into a bowl, then pour over the remaining dressing. Add the coriander leaves and toss together. Serve alongside the chicken with some naan bread or rice, if you like.
Step by step:
1. Heat oven to 200C/fan 180C/gas
2. Mix the coriander stems with the cumin, lime zest, juice and oil. Make 3 slashes in each chicken quarter, then sprinkle over the turmeric and half the lime mixture. Season well, then leave to marinate for 10 mins or up to 24 hrs. Roast on a baking tray for 50 mins until golden and cooked through.
3. Tip the cabbage and carrots into a bowl, then pour over the remaining dressing.
4. Add the coriander leaves and toss together.
5. Serve alongside the chicken with some naan bread or rice, if you like.
Nutrition Information:
covered percent of daily need
