Curried cabbage with coconut chicken, minted yogurt and naan




For the curry

  • 1 large onion, sliced
  • 3 cloves garlic, sliced
  • 1 small red chilli, finely sliced
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 heaped tsp harissa paste
  • 200ml coconut milk (Premier)
  • 1 vegetable stock pot (Knorr)
  • 1 small white cabbage, shredded
  • 1 tbsp mango chutney
  • 1 tbsp toasted flake almonds
  • Few fresh mint leaves

You will also need

  • 2 skinless chicken breasts
  • 1 tsp olive oil
  • Sal and pepper to taste
  • 2 tbsp shredded coconut (Lamb brand)
  • 1 tbsp toasted flaked coconut (Lamb brand)
  • 1 packet garlic naan (Leceister Bakery)
  • 3 tbsp minted Greek yogurt for serving

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Start by rubbing the oil over the chicken and coat in the shredded coconut. Heat a pan with a drizzle of oil and seal on both sides. Place onto an oven dish and continue to cook in the oven. Meanwhile, make the curry by frying together the onion, garlic and chilli in 1 tbsp olive oil for 4 minutes. Add in the spices and cook for 1 minute. Add in the shredded cabbage and mix with the spices. Cook for 2 minutes before adding in the coconut milk and stock pot and cook for a further 4-5 minutes. When ready, stir in the mango chutney. Warm up the naan bread. Serve the curried cauliflower into 2 deep pasta plates with the coconut chicken on top. Decorate with the toasted flaked almonds and mint leaves and serve with the minted yogurt and warm naan on the side.

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