Chicken tikka masala naans

SERVES 4 PREP 10 mins COOK 10 mins EASY

BBC Good Food - - Easiest Ever -

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.