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Curried Chicken, Lime Coleslaw and Mint Yoghurt Recipe
Ash Tyrrell

Curried Chicken, Lime Coleslaw and Mint Yoghurt Recipe

I recently made this Curried Chicken with Lime Coleslaw and Mint Yoghurt, and I have to tell you—it was an absolute flavor explosion! The combination of spiced chicken, tangy coleslaw, and sweet, refreshing yoghurt blew me away. I love how each bite delivers a balance of heat, freshness, and creaminess.
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Prep Time 20 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs – choose fresh, not frozen, for juicier results.
  • 4 tablespoons curry powder – opt for a good-quality blend for a richer aroma.
  • 1 cup Greek yoghurt – full-fat works best for creaminess and tenderizing the chicken.
  • Juice of 1 lime – fresh lime juice adds zesty brightness that bottled juice can’t match.
  • 2 teaspoons ground coriander – enhances the warm nutty flavor of the curry.
  • 2 teaspoons ground cumin – adds depth and a subtle earthiness.
  • 25 ml white vinegar optional – only needed if the marinade seems too dry.
  • Vegetable oil – for frying; choose a neutral oil like sunflower or canola.
  • 2 cups shredded red cabbage – gives crisp texture and color; avoid pre-shredded to maintain crunch.
  • 1 cup shredded carrots – fresh carrots add natural sweetness.
  • Zest and juice of 1 lime – amplifies the tangy refreshing flavor of the coleslaw.
  • 1/2 cup Greek yoghurt – to make the mint yoghurt sauce creamy.
  • 2 tablespoons honey – balances the spices with subtle sweetness.
  • 2 tablespoons chopped fresh mint leaves – fresh leaves brighten the sauce beautifully.
  • 2 –3 garlic cloves – freshly crushed garlic gives a sharper more aromatic punch.
  • Salt and pepper to taste – season each component to make flavors pop.

Method
 

  1. Start by combining half of the curry powder, ground cumin, ground coriander, salt, and pepper in a bowl. I love adding lime juice and yoghurt to the spice mix, which makes the chicken tender and flavorful. Let it sit in the fridge for at least 30 minutes to soak up all the spices.
  2. Shred red cabbage and carrots and place them in a large bowl. Squeeze over lime juice, toss with salt and pepper, and let the citrus brighten the vegetables. This step ensures the coleslaw stays crisp while absorbing a fresh, zesty flavor.
  3. In a separate bowl, mix Greek yoghurt with honey and chopped mint leaves. I always taste and adjust the honey for the perfect balance of sweet and fresh. This sauce is a cool, creamy complement to the spicy chicken.
  4. Mix remaining curry powder with flour, salt, and pepper, then coat the marinated chicken. Heat vegetable oil in a skillet and fry chicken 3–4 minutes per side until golden and cooked through. Proper oil temperature is key; too hot, and the coating will burn before the chicken cooks.
  5. Combine butter, crushed garlic, and leftover mint, then spread over bread slices. Toast for 2–3 minutes per side on medium-low heat until golden.
  6. Spread mint yoghurt on bread, add coleslaw, then layer chicken. Top with more coleslaw and a drizzle of yoghurt. I like to press down slightly for each layer to keep the sandwich together.

Notes

  • I always marinate chicken overnight if I have time; it makes the meat incredibly juicy.
  • Freshly grate lime zest instead of pre-packaged for a more intense citrus aroma.
  • Toast bread lightly; it prevents sogginess from the yoghurt and coleslaw.
  • Chop mint finely to release its natural oils and flavor the sauce better.