This is one of my favourite summer time evening meals. I used to buy flatbreads until I realized how blimmin’ easy they are to make at home, and how much tastier they are too! Indian coleslaw is a revelation, and goes PERFECTLY with sticky tender chicken thighs and fluffy flatbreads.

Watch the video for this recipe here:

Ingredients (serves 4)

For the Sticky Chicken

• 4 chicken thighs, skin and bone removed
• 1 tbsp curry powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp mustard powder
• 2 tbsp honey
• 1 tsp black and white sesame seeds
• olive oil
• salt and pepper

For the flatbread

• 160g self raising flour
• 140g full fat greek yoghurt
• 1 tsp sesame seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• salt and pepper

For the Curryslaw

• 1 small red onion
• ½ red cabbage
• 2 carrot
• 4 spring onions
• small bunch coriander
• 1 lime
• 1 pomegranate
• 100g mayonnaise
• 50g creme fraiche
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp nigella seeds
• salt and pepper

For the coleslaw, peel and finely slice the red onion and spring onions, shred the cabbage and roughly chop the coriander. Peel and grate the carrots. Add to a mixing bowl and squeeze over the juice of the lime, add mayonnaise and creme fraiche and the spices. Cut the pomegranate in half, hold one half over the mixing bowl and hit hard with the palm of your hand so the seeds fall into the coleslaw. Give everything a good mix, check for seasoning and leave to the side for all the ingredients to become friends.

Cut the chicken thighs into bite sized chunks. Add to a mixing bowl and mix with the yoghurt, curry powder, garlic powder, onion powder, mustard powder and season. Heat the griddle pan on a medium heat and add a glug of olive oil. Add your thighs to the pan and cook for around 4 minutes until browned on both sides. Drizzle over the honey, sprinkle in the sesame seeds and carry on cooking until the chicken is rich and sticky. Keep warm in an ovenproof dish and wipe clean the griddle pan. For the flatbread, add all the ingredients into a mixing bowl and season. Bring together with a wooden spoon until you’ve got a ball of dough. Knead on a clean work surface for around a  minute or so. Divide into 4 equal sized balls. Take one ball and flatten into a disc. Using a rolling pin, roll out your flatbread, rotating slightly between each roll to create a circle shape, around half cm thick. Heat your griddle until its very hot. Add one flatbread and cook until puffed up and charred, flip over and cook through. Repeat. Place your flatbreads on a plate, cover with a tin foil and keep in a low oven until serving.