Curried Chicken Lime Coleslaw Mint (Printable Version)
Spiced chicken pairs with tangy lime coleslaw and refreshing mint yogurt for a vibrant, satisfying meal.
# What You'll Need:
→ For the Curried Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs
02 - 2 tbsp plain Greek yogurt
03 - 1 tbsp olive oil
04 - 1 tbsp curry powder
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp turmeric
08 - 1/2 tsp chili powder
09 - 1 garlic clove, minced
10 - 1/2 tsp salt
11 - Juice of 1/2 lime
→ For the Lime Coleslaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded purple cabbage
14 - 1 medium carrot, julienned or shredded
15 - 1/4 small red onion, thinly sliced
16 - 1/3 cup fresh cilantro, chopped
17 - Zest and juice of 1 lime
18 - 2 tbsp mayonnaise
19 - 1 tbsp Greek yogurt
20 - 1 tsp honey
21 - Salt and black pepper, to taste
→ For the Mint Yogurt
22 - 1 cup Greek yogurt
23 - 2 tbsp fresh mint leaves, finely chopped
24 - 1 tbsp lemon juice
25 - 1/2 tsp salt
26 - 1/4 tsp ground black pepper
# How to Make It:
01 - Whisk together Greek yogurt, olive oil, curry powder, cumin, coriander, turmeric, chili powder, garlic, salt, and lime juice in a bowl. Add chicken pieces and coat thoroughly. Cover and marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
02 - Combine green and purple cabbage, carrot, red onion, and cilantro in a large mixing bowl. In a small bowl, whisk together lime zest, lime juice, mayonnaise, Greek yogurt, honey, salt, and pepper. Pour the dressing over the vegetables and toss well. Refrigerate until serving.
03 - Combine Greek yogurt, mint, lemon juice, salt, and pepper in a small bowl. Mix well and chill in the refrigerator.
04 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side, or until fully cooked and nicely browned. Let rest for 5 minutes, then slice or shred as desired.
05 - Arrange a generous portion of lime coleslaw on each plate. Top with sliced curried chicken. Drizzle with mint yogurt, and garnish with extra cilantro and lime wedges if desired.
# Expert Tips:
01 -
- The mint yogurt cuts through the curry's heat like a cool breeze on a hot day
- You get crunch, creaminess, and bold spice all in one satisfying bite
02 -
- The chicken needs those few minutes to rest after cooking or all the juices run out onto your cutting board instead of staying in the meat
- Extra coleslaw actually gets better overnight, so don't stress about leftovers
03 -
- Pat the chicken dry before adding the marinade so the spices actually stick instead of sliding off
- Warm your spices briefly in a dry pan before adding them to the yogurt