How about Indian? Tandoori chicken & curried slaw



2lbs/907g boneless chicken thighs

1 tsp fenugreek

1 tsp ground black pepper

1 tsp ground corriander

1 tsp cumin

1 tsp garam masala

½ tsp cayenne

¼ tsp turmeric

1 tsp salt

1 inch freshly grated ginger

1 jalapeno minced – optional depending how hot you like it

30 ml fresh lemon juice

½ cup coconut cream (solid part of a can of coconut milk)

¼ savoy cabbage – shredded

¼ red cabbage – shredded

1 large carrot – grated

½ bunch chives – chopped

½ cup sour cream or natural yoghurt

1 tsp curry powder – more if desired to taste

1 tsp apple cider vinegar

½ squeezed lemon

drizzle of olive oil

salt and pepper to taste


In a large bowl place the fenugreek, corriander, cumin, garam masala, cayenne, turmeric, salt, pepper, jalapeno, ginger and mix together. Add the lemon juice and coconut cream and mix until fully combined. Make a few slashes on each chicken thigh then put in the bowl and make sure all the chicken is fully coated. Leave in the fridge to marinade for a minimum of 4 hours up to overnight.

Preheat the oven to 190 degrees. Place the chicken on a wire rack on top of a baking sheet so that it catches the drippings. Cook for 50-60 mins or until the chicken is cooked.

In a bowl place the shredded cabbages, grated carrot, chopped chives and mix.

In a separate bowl mix together the sour cream/yoghurt, curry powder, apple cider vinegar, lemon juice, olive oil, salt and pepper and mix well.

Combine the dressing with vegetables before serving.