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:

Quickview
429k Calories
25g Protein
31g Total Fat
13g Carbs
18% Health Score
Limit These
Calories
429k
21%

Fat
31g
48%

  Saturated Fat
12g
75%

Carbohydrates
13g
5%

  Sugar
4g
5%

Cholesterol
141mg
47%

Sodium
154mg
7%

Get Enough Of These
Protein
25g
51%

Vitamin A
6095IU
122%

Vitamin C
52mg
64%

Selenium
27µg
40%

Vitamin B3
7mg
38%

Vitamin K
39µg
38%

Vitamin B6
0.74mg
37%

Phosphorus
276mg
28%

Manganese
0.41mg
21%

Potassium
666mg
19%

Iron
3mg
18%

Vitamin B5
1mg
17%

Vitamin B2
0.27mg
16%

Vitamin B12
0.92µg
15%

Fiber
3g
15%

Zinc
2mg
15%

Magnesium
51mg
13%

Vitamin B1
0.19mg
13%

Calcium
77mg
8%

Copper
0.14mg
7%

Vitamin E
1mg
7%

Folate
26µg
7%

covered percent of daily need
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