Coronation chicken naans with Indian slaw
Top Indian bread with shredded meat, fruity mild curry sauce and a carrot and cabbage slaw
Coronation prawns on toasted naan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- ½ x 400g can chickpeasdrained
- 60g cooked king prawns
- 2 tbsp fat-free Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp mango chutney
- ½ small bunch corianderchopped
- ½ large garlic naan bread
- 15g flaked almondstoasted
Nutrition: Per serving
- kcal850
- fat44g
- saturates4g
- carbs70g
- sugars14g
- fibre11g
- protein39g
- salt2.5g
Method
step 1
Heat a small frying pan over a high heat, add the curry powder and turmeric, and toast for 1 min. Rinse the chickpeas under cold water, then pat dry with kitchen paper. Put in a bowl with the prawns, yogurt, mayonnaise, mango chutney, toasted spices and coriander. Mix everything together until well combined and season to taste.
step 2
Cut the naan bread in half and toast in a toaster or under a grill for 1-2 mins. Top with the prawn and chickpea mixture, then finish with the flaked almonds.
