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.
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.