Chicken tikka masala naans
SERVES 4 PREP 10 mins COOK 10 mins EASY
1 small red onion, thinly sliced
1 tbsp red wine vinegar
4 garlic and coriander naan breads
4 chicken breasts, cut into strips
2 green peppers, sliced
2-3 tbsp tikka masala curry paste
150ml natural yogurt
1 green chilli, thinly sliced
1 small pack coriander, leaves torn few dollops of mango chutney, to serve
1 Heat oven to 180C/160C fan/gas 4. Toss the red onion with the red wine vinegar and a good pinch of salt and set aside (the vinegar will soften the onion slightly, which is a blessing as no one wants completely raw onion on pizza).
2 Put the naan breads on a baking tray, sprinkle over a little water, then put in the oven for 2 mins to heat up. Meanwhile, put the chicken and peppers in a frying pan with the curry paste, toss together, then fry over a high heat for 6-8 mins until cooked.
3 Take the naans out the oven, spread each one with yogurt, then top with the chicken, red onion, green chilli, coriander and mango chutney.
GOOD TO KNOW calcium • folate • fibre • vit c • iron • 1 of 5-a-day
PER SERVING 683 kcals • fat 16g • saturates 3g • carbs 83g • sugars 11g • fibre 7g • protein 47g • salt 2.0g
ultimate comfort £2 per serving