Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 1/4 pounds skinless, boneless chicken thighs, quartered
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons Madras curry powder
• 5 cloves garlic, chopped
• 2 15-ounce cans chickpeas (do not drain)
• 1 cup fresh cilantro, plus more for topping
• Juice of 1/2 lime
• 1 tablespoon apple cider vinegar
• 4 cups shredded coleslaw mix
• Caribbean hot pepper sauce, for serving
• 2 pieces naan bread, warmed and cut into wedges

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half of the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute.
2. Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes.
3. Meanwhile, puree the remaining garlic, the cilantro, 2 tablespoons olive oil, the lime juice and vinegar in a mini food processor or blender until a paste forms. Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat.
4. Top each serving of the chicken curry with the slaw mixture, some hot pepper sauce and cilantro. Serve with the naan.
5. Photograph by Ryan Liebe