Easy Indian chicken with coleslaw

Gluten Free
Dairy Free
Low Fod Map
Health score
21%
Easy Indian chicken with coleslaw
60 min.
4
431kcal

Suggestions


Discover the vibrant flavors of India with our Easy Indian Chicken with Coleslaw, a perfect dish for those seeking a gluten-free, dairy-free, and low FODMAP option. This delightful recipe not only tantalizes your taste buds but also offers a wholesome meal that is ready in just 60 minutes, making it ideal for busy weeknights or leisurely weekends alike.

Imagine succulent chicken quarters marinated in a zesty blend of fresh coriander, cumin, and lime, then roasted to golden perfection. Each bite is infused with aromatic spices that transport you to the bustling streets of India, all while keeping your dietary needs in mind. Accompanying this savory chicken is a refreshing coleslaw made from crisp purple cabbage and crunchy carrots, tossed in a zesty dressing that adds a pop of color and texture to your plate.

Not only is this dish packed with bold flavors, but it also provides a balanced caloric profile at 431 kcal per serving, ensuring you enjoy a nutritious meal without compromising on taste. Serve it alongside your choice of naan bread or rice for a complete experience, but feel free to savor it solo for a lighter option. This Easy Indian Chicken with Coleslaw is sure to become a favorite in your household, bringing everyone together for a satisfying and delicious meal.

Ingredients

  • large handful cilantro leaves separated finely chopped
  • tsp ground cumin 
  •  lime zest 
  • tbsp vegetable oil 
  •  chicken thighs skinless
  • tbsp turmeric 
  • 0.5 small head cabbage shredded
  •  carrots shredded finely

Equipment

  • bowl
  • oven
  • baking pan

Directions

  1. Heat oven to 200C/fan 180C/gas
  2. 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.
  3. Tip the cabbage and carrots into a bowl, then pour over the remaining dressing.
  4. Add the coriander leaves and toss together.
  5. Serve alongside the chicken with some naan bread or rice, if you like.

Nutrition Facts

Calories431kcal
Protein23.09%
Fat64.51%
Carbs12.4%

Properties

Glycemic Index
38.21
Glycemic Load
3.05
Inflammation Score
-10
Nutrition Score
23.766956596271%

Flavonoids

Cyanidin
148.72mg
Delphinidin
0.07mg
Pelargonidin
0.01mg
Hesperetin
14.4mg
Naringenin
1.14mg
Apigenin
0.04mg
Luteolin
0.1mg
Kaempferol
0.07mg
Myricetin
0.15mg
Quercetin
0.98mg

Nutrients percent of daily need

Calories:431.09kcal
21.55%
Fat:31.45g
48.39%
Saturated Fat:7.61g
47.55%
Carbohydrates:13.61g
4.54%
Net Carbohydrates:9.84g
3.58%
Sugar:4.81g
5.35%
Cholesterol:141.61mg
47.2%
Sodium:154.9mg
6.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.33g
50.66%
Vitamin A:6095.94IU
121.92%
Vitamin C:52.73mg
63.92%
Vitamin K:50.22µg
47.83%
Selenium:27.75µg
39.64%
Vitamin B3:7.52mg
37.59%
Vitamin B6:0.74mg
36.83%
Phosphorus:276.3mg
27.63%
Manganese:0.41mg
20.62%
Potassium:666.24mg
19.04%
Iron:3.21mg
17.86%
Vitamin B5:1.73mg
17.34%
Vitamin B2:0.27mg
16.05%
Vitamin B12:0.92µg
15.41%
Fiber:3.77g
15.09%
Zinc:2.2mg
14.66%
Magnesium:51.67mg
12.92%
Vitamin B1:0.19mg
12.8%
Vitamin E:1.32mg
8.82%
Calcium:77.66mg
7.77%
Copper:0.14mg
7.12%
Folate:26.95µg
6.74%