Coronation chicken naans with Indian slaw
Top Indian bread with shredded meat, fruity mild curry sauce and a carrot and cabbage slaw
Coronation prawns on toasted naan
Serves 1
Easy
Prep:
Cook:
Create a speedy supper that's big on flavour with curried king prawns and chickpeas served on garlic naan. You can make it in just 11 minutes so it's perfect for busy days
Skip to ingredients
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- ½ x 400g can chickpeasdrained
- 60g cooked king prawns
- 2 tbsp fat-free Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp mango chutney
- ½ small bunch corianderchopped
- ½ large garlic naan bread
- 15g flaked almondstoasted
Nutrition: Per serving
- kcal850
- fat44g
- saturates4g
- carbs70g
- sugars14g
- fibre11g
- protein39g
- salt2.5g
Method
step 1
Heat a small frying pan over a high heat, add the curry powder and turmeric, and toast for 1 min. Rinse the chickpeas under cold water, then pat dry with kitchen paper. Put in a bowl with the prawns, yogurt, mayonnaise, mango chutney, toasted spices and coriander. Mix everything together until well combined and season to taste.
step 2
Cut the naan bread in half and toast in a toaster or under a grill for 1-2 mins. Top with the prawn and chickpea mixture, then finish with the flaked almonds.
