Coronation chicken naans with Indian slaw

• ready-roasted chicken1

  about 950g

• mini coriander and garlic naan breads packs

  2 packs of 4

• yogurt↗150ml ml
• light mayonnaise↗150ml ml
• mild curry powder↗1 tbsp tbsp
• mango chutney4 tbsp tbsp
• coriander

  roughly chopped, plus extra to serve

• large carrots↗2

  grated

• red cabbage↗1

  shredded

• black mustard seed2 tsp tsp

Step-by-step instructions

1. 1

   Shred the meat from the chicken and set aside. To make the sauce, mix the yogurt, mayonnaise, curry powder, chutney and some seasoning with half the coriander. Toss this through the chicken.

2. 2

   To make the slaw, mix the carrots, cabbage and mustard seeds in a large bowl with the remaining coriander, then season.

3. 3

   Heat the naan breads in the toaster. Allow 2 per person and top with some of the slaw, then the chicken mixture. Serve sprinkled with coriander, with extra slaw on the side.