Curried Chicken Lime Coleslaw (Printable Version)

Tender spiced chicken with zesty cabbage slaw and cool mint yogurt for a refreshing summer meal.

# What You Need:

→ Curried Chicken

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→ Lime Coleslaw

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→ Mint Yogurt Sauce

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# 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. Coat chicken pieces thoroughly with the marinade. Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
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 separate small bowl. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
03 - Combine Greek yogurt, chopped mint, lemon juice, salt, and pepper in a small bowl. Mix thoroughly until incorporated. Refrigerate until serving time to allow flavors to meld.
04 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken for 6-8 minutes per side until internal temperature reaches 165°F and exterior develops golden-brown char marks. Remove from heat and let rest for 5 minutes before slicing or shredding.
05 - Plate generous portions of lime coleslaw as a bed. Arrange sliced curried chicken on top. Drizzle with mint yogurt sauce and garnish with additional cilantro and lime wedges if desired. Serve immediately while chicken is still warm.

# Expert Advice:

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  • The curry marinade transforms ordinary chicken into something that tastes like it came from a restaurant kitchen
  • Cold crisp coleslaw against warm spiced chicken creates that perfect hot-cold contrast your mouth craves
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  • The chicken needs those 5 minutes of resting time or all the juices run out onto your cutting board instead of staying in the meat
  • Coleslaw tastes better after sitting for 30 minutes, so make it first and let it hang out while you cook the chicken
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  • Pound your chicken breasts to even thickness so they cook evenly and stay juicy throughout
  • Toast your curry powder in a dry pan for 30 seconds before adding to the marinade for deeper flavor

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