Easy Indian Chicken With Coleslaw
This aromatic and zesty chicken recipe is a burst of flavor that will leave your taste buds dancing! Perfectly marinated and roasted chicken quarters, paired with a crunchy and vibrant purple cabbage and carrot salad, make for a delightful and satisfying meal. Enjoy this dish with some fluffy naan bread or steamed rice for a complete and wholesome experience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 147 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.16 milligram of sodium
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