Curried Chicken Lime Coleslaw (Printable Format)

Spiced chicken paired with crisp lime coleslaw and cool mint yogurt sauce for a refreshing meal.

# What You Need:

→ Curried Chicken

01 - 1.1 lb 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 - 1/2 tbsp lime juice

→ 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

→ 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 Steps:

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, 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. Whisk together lime zest, lime juice, mayonnaise, Greek yogurt, honey, salt, and pepper in a small bowl. 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 Suggestions:

01 -
  • The warm curry chicken against cool crisp coleslaw creates that perfect temperature contrast I crave in summer
  • This entire meal comes together in under an hour but tastes like something from a restaurant that takes reservations
  • The mint yogurt sauce is the kind of thing you will want to put on everything afterwards
02 -
  • The chicken marinade can be done in 15 minutes, but letting it sit longer in the refrigerator makes a huge difference in flavor
  • Coleslaw actually tastes better after sitting for 30 minutes, so make it first and let it hang out while you cook the chicken
  • Do not skip resting the chicken after cooking, those 5 minutes are what keep it moist instead of dry
03 -
  • Use a box grater or food processor to shred your cabbage if you want finer, more delicate textures
  • Taste your coleslaw before serving because cabbage absorbs salt differently every time
  • If the yogurt sauce seems too thick, thin it with just a teaspoon of water or lemon juice

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