Curried Chicken Slaw with Naan is my favorite weeknight meal. It takes 30 minutes to make and is packed with vibrant flavor and brain-boosting nutrition. I made a MIND Diet-compliant and more veggie-forward version of this delicious Real Simple recipe. The flavorful, saucy chicken sits atop crunchy, citrusy slaw for a delightful meal worthy of your weeknight (or weekend) dinner table.

Let’s go over the brain-health benefits of this dish:

• Cabbage contains compounds called sulforaphanes, which help produce brain-derived neurotrophic factor (BDNF), a substance that helps protect and repair brain cells
• Red onion is a prebiotic that also contains anthocyanins
• Lean chicken is included in the MIND Diet because it is rich in B vitamins, choline, lutein, and tryptophan, which play a role in brain health
• The spicy peppers in curry paste contain capsaicin, which helps reduce inflammation (a risk factor for Alzheimer’s) and support a healthy gut microbiome
• Cilantro and other tender green herbs fall under the leafy greens category, which has massive brain health benefits

Please note that the recipe calls for 1 to 1 1/2 pounds of ground chicken. I get my ground chicken from Butcher Box and it comes in a 1 1/2-pound pack. Most grocery store ground chicken comes in a 1-pound pack. Just use what is easiest for you to get, or use 1 1/2 pounds if you need 6 servings. The dish turns out great with either size.

I’m excited to share this as my first 30-minute meal – give it a try and let me know what you think!

Curried Chicken Slaw with Naan

Curried Chicken Slaw with Naan is a quick and easy weeknight meal. It takes 30 minutes to make and is packed with vibrant flavor and brain-boosting nutrition. The flavorful, saucy chicken sits atop crunchy, citrusy slaw for a delightful meal worthy of your weeknight (or weekend) dinner table.

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Total Time 30 minutes mins

Course Main Course

Servings 4

Notes

Using 1 1/2 pounds of ground chicken will make 6 servings. Omit the naan/flatbread if desired. Substitute mint for cilantro if needed.

Ingredients

  

Ingredients:

• 16 ounces coleslaw mix
• 1/2 medium red onion thinly sliced
• 1 lime juiced
• Kosher salt
• 1 tablespoon avocado oil
• 1 jalapeno seeds removed if desired, sliced
• 1 to 1 1/2 pounds ground chicken
• 1/4 cup red curry paste
• 1/3 cup low- or non-fat plain yogurt
• 4-6 whole grain naan or other flatbread
• 1/2 cup chopped cilantro

Instructions

 

Instructions:

• Make slaw: In a medium bowl, toss together coleslaw mix, red onion, lime juice, and a generous pinch of kosher salt. Set aside.
• In a large nonstick skillet, heat oil over medium. Add chicken and jalapeno. Break chicken into pieces with wooden spoon. Sprinkle lightly with salt. Cook, stirring, until no longer pink.
• While the chicken is cooking, warm up the naan. If they are small enough to fit in the toaster, you can toast them. If not, wrap in a damp paper towel and microwave for 1 minute. Set aside and keep warm.
• Once chicken is cooked through, add curry paste and cook, stirring constantly, until very fragrant. Remove from heat and stir in yogurt.
• Toss the slaw and divide between 4 bowls. Top with curried chicken, garnish with cilantro, and serve with naan.

Keyword Anthocyanins, Brain health, Cabbage, Chicken, Cilantro, Curry, Herbs, Jalapeno, MIND Diet, Red onion, Slaw, Sulforaphanes, Whole grain, Yogurt