Chicken Tikka Naan toppers
Ingredients
250g chicken breast, sliced into thin strips
2 tbsp tikka curry paste
1 tbsp sunflower oil
3-4 tbsp mango chutney
2 x 150 g ground garlic & coriander naan bread
small bunch of coriander
red onion, peeled and finely chopped
150g natural yogurt
Method
Heat oven to 230C.
Mix together the chicken and curry paste in a small bowl, until evenly coated.
Heat the old in a frying pan; add chicken and cook for 4-5 minutes, turning until cooked through.
Spread mango chutney onto naan bread, top with chicken pieces and bake for 4-5 mins, until is hot though.
Meanwhile mix together the coriander, onion and yogurt, season well.
Cut naa bread into wedges; serve topped with the yogurt.
Serves 2. Ready in 10 mins.
Tip: Get ahead by marinated the chicken in the fridge for a few hours beforehand; it will taste eve better.
250g chicken breast, sliced into thin strips
2 tbsp tikka curry paste
1 tbsp sunflower oil
3-4 tbsp mango chutney
2 x 150 g ground garlic & coriander naan bread
small bunch of coriander
red onion, peeled and finely chopped
150g natural yogurt
Method
Heat oven to 230C.
Mix together the chicken and curry paste in a small bowl, until evenly coated.
Heat the old in a frying pan; add chicken and cook for 4-5 minutes, turning until cooked through.
Spread mango chutney onto naan bread, top with chicken pieces and bake for 4-5 mins, until is hot though.
Meanwhile mix together the coriander, onion and yogurt, season well.
Cut naa bread into wedges; serve topped with the yogurt.
Serves 2. Ready in 10 mins.
Tip: Get ahead by marinated the chicken in the fridge for a few hours beforehand; it will taste eve better.
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