Easy Indian chicken with coleslaw

Aromatic spices combined with the crisp crunch of homemade coleslaw make this a winning combination

  • Prep:10 mins
    Cook:50 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 147
  • fat 8g
  • saturates 1g
  • carbs 9g
  • sugars 5g
  • fibre 2g
  • protein 11g
  • salt 0.16g


  • 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


Make it veggie - Spiced halloumi with coleslaw
Cut a 250g block halloumi cheese into thick slices and leave in the marinade for 30 mins. Shake off excess marinade. Heat a griddle pan until smoking, then cook the halloumi for a couple of mins on each side. Serve with the coleslaw, with the marinade drizzled over the top.


  1. 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.

  2. 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.

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