Introduction

Curried Chicken with Lime Coleslaw and Mint Yoghurt is a vibrant and flavorful dish perfect for a fresh, satisfying meal. The aromatic spices blend beautifully with tangy lime and cooling mint yoghurt, creating a delicious balance of tastes and textures.

A sandwich cut in half is held by two hands, showing multiple layers inside. The outer layer is white toasted bread with a light brown crust. Inside, there are thick pieces of golden fried chicken with crispy texture. Surrounding the chicken is a mix of finely shredded purple cabbage, green herbs, and thin slices of orange carrot, all coated in a creamy white sauce. Thin strips of pickled red onion add a pop of pinkish color on top. The sandwich is wrapped on the bottom with light wax paper. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
4 tablespoons curry powder
1 cup Greek yoghurt
Juice of 1 lime
2 teaspoons ground coriander
2 teaspoons ground cumin
25ml white vinegar (optional if your chicken marinade is too dry)
Vegetable oil
2 cups shredded red cabbage
1 cup shredded carrots
Zest and juice of 1 lime
1/2 cup Greek yoghurt
2 tablespoons honey
2 tablespoons chopped fresh mint leaves
2-3 garlic cloves
Salt and pepper to taste

Instructions

Step 1: In a bowl, combine half of the curry powder, ground cumin, ground coriander, and season with salt and pepper.
Step 2: Add the chicken, lime juice, and 1 cup of yoghurt to the spices and coat the chicken, adding more yoghurt or a little white vinegar if your marinade is too dry.
Step 3: Cover and refrigerate the chicken for at least 30 minutes to let the flavors meld.
Step 4: In a large bowl, combine the shredded red cabbage and carrots.
Step 5: Squeeze the juice of 1 lime over the red cabbage and carrots, toss until well coated, then season with salt and pepper. Set aside.
Step 6: In a separate bowl, mix the remaining Greek yoghurt, honey, and chopped fresh mint leaves until well combined. Set aside.
Step 7: For the chicken batter, mix the remaining dried spices into a bowl with 2 cups of flour and season with salt and pepper.
Step 8: After marinating, coat each chicken piece in the spiced flour and set aside.
Step 9: Heat vegetable oil in a skillet over medium-high heat.
Step 10: Add the coated chicken thighs to the skillet and cook for 3-4 minutes per side until cooked through and golden brown. Avoid too high heat to prevent burning.
Step 11: Remove chicken from skillet and let rest for a few minutes, then slice into thick strips.
Step 12: For the garlic butter, combine chopped or pureed garlic, 50g butter, and any remaining chopped mint. Spread over chicken slices and toast in a pan over medium-low heat for 2-3 minutes per side until golden.
Step 13: Assemble your sandwich or plate by layering yoghurt, coleslaw, chicken slices, more coleslaw, and a final drizzle of yoghurt as desired.

Tips & Variations

Use pureed garlic for a stronger garlic flavor in the garlic butter.
Add a pinch of chili powder to the curry marinade for a spicy kick.
Substitute chicken thighs with chicken breasts if preferred, though thighs stay juicier.
Serve with warm flatbreads or naan for a delightful wrap option.
Fresh mint can be replaced with cilantro for a different herbal note.

Storage

Store leftover chicken, coleslaw, and yoghurt separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet to maintain crispness, and serve the coleslaw chilled. The yoghurt sauce is best served fresh but can be refrigerated for up to 2 days.

How to Serve

A close-up of a thick sandwich cut in half, held by two woman's hands, showing several layers. The outer layers are soft white bread with a lightly toasted golden crust. Inside, there are multiple thick pieces of crispy fried chicken with a golden brown crunchy coating. Surrounding the chicken is a colorful coleslaw mix with finely chopped purple cabbage, orange carrot bits, and green herbs, all coated in a creamy white sauce. Thin slices of pickled red onions peek out near the top. The sandwich is wrapped partially in white parchment paper and is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken overnight?

Yes, marinating the chicken overnight will intensify the flavors. Just be sure to cover and refrigerate it properly.

Is it possible to make this dish gluten-free?

Yes, substitute the regular flour used for the coating with a gluten-free flour blend. Ensure all other ingredients, like curry powder, are gluten-free as well.