Creamy Prawn Korma Baked Naan
with chilli butter potatoes and tomato scallion salsa
Golden baked naans are topped with a rich, creamy and slightly sweet chicken korma in this indulgent dish. Cut through the richness with a side of chilli potatoes and a refreshing tomato scallion salsa!
Tags:
Family Friendly
•Quick
Allergens:
Sulphites
•Mustard
•Milk
•Barley
•Wheat
•Crustaceans
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
2 unit(s)
Tomato
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
1 sachet(s)
Honey
2 unit(s)
Naan
(Contains: Milk, Wheat)
1 unit(s)
Scallion
150 grams
Prawns
(Contains: Crustaceans)
1 unit(s)
Chilli
Not included in your delivery
1 tbsp
Butter
1 tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3672 kJ
Energy (kcal)878 kcal
Fat30 g
of which saturates14.1 g
Carbohydrate122.4 g
of which sugars15.9 g
Dietary Fiber6.3 g
Protein29.8 g
Cholesterol78 mg
Salt7.4 g
Potassium284.9 mg
Calcium32 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Halve the potatoes (quartering larger pieces).
- When boiling, add the potatoes to the water, lower heat to medium and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
NOTE: Swapping to prawns? Add to the hot pan, season as instructed and fry until cooked through, 4-5 mins.
3
- When the chicken is golden, stir in the korma paste and fry until fragrant, 30 secs.
- Add the creme fraiche, stock and ½ tsp sugar (per 2P).
- Stir to combine and bring to the boil.
- Reduce the heat and simmer until thickened, 3-4 mins.
- While the sauce simmers, place the naans onto a lined baking tray. Sprinkle with a little water then pop into the oven to warm, 2-3 mins.
4
- Once the sauce has thickened, add the honey to the pan. Stir until incorporated, 30 secs.
- Taste and season with salt, pepper and sugar if needed.
- Divide your chicken korma between the naans.
- Bake on the top shelf of the oven until golden and toasted, 4-5 mins.
5
- Meanwhile, chop the tomato into 1cm chunks.
- Trim and thinly slice the scallion. Halve. deseed and chop the chilli.
- In a medium bowl, mix the vinegar with a drizzle of oil, salt, pepper and ½ tsp sugar (per 2P).
- Toss the tomato and scallion through the dressing.
- When the potatoes are cooked and drained, stir through the chilli (use less if you don't like spice—or if you're cooking for kids) and 1 tbsp of butter (per 2P). Season with salt and pepper.
6
- Plate up your loaded chicken korma naans.
- Serve the buttery chilli potatoes alongside.
- To finish, spoon the tomato scallion salsa over the naan.
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