Curried Chicken Loaded Flatbread
with tomato salad and sweet chilli sauce- Wheat
- Cereals containing gluten
- Sulphites
- Mustard
- Walnuts
- Milk
- Soya
- May contain traces of allergens
- Peanut
- Sesame
- Cereals containing gluten
Warm and golden baked flatbreads are topped with vibrant tomato salad as well as slightly spicy curried chicken in this simple recipe that's easy to assemble but filled with flavour.
Ingredients
2 unit(s)
Onion
260 grams
Diced Irish Chicken Breast
2 unit(s)
Flatbread Base
(Contains: Wheat, Cereals containing gluten May be present: Milk, Soya)
120 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Rogan Josh Curry Paste
(Contains: Mustard)
1 sachet(s)
Honey
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Dried Chilli Flakes
20 grams
Walnuts
(Contains: Walnuts May be present: Peanut, Sesame, Cereals containing gluten)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Water
Nutrition Values
Cooking steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve, peel and thinly slice the onion.
- Roughly chop the walnuts.
- Place a large pan over medium heat (no oil).
- Once hot, dry-fry the walnuts, stirring regularly, until lightly toasted, 1-2 mins. Remove from the pan and set aside.
- Return the pan to a medium-high heat with a drizzle of oil.
- Once hot, add the chicken and onion. Season with salt and pepper.
- Fry until chicken is golden brown 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.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- While the chicken cooks, pop the flatbread bases onto a baking tray.
- Bake until warm and starting to turn golden, 10-12 mins. Turn halfway through.
- Meanwhile, trim the salad leaves, halve lengthways and thinly slice widthways.
- Cut the tomato into 1cm chunks.
- In a medium bowl, mix together the red wine vinegar, 1 tbsp oil, ½ tsp sugar (double both for 4p), salt and pepper.
- Mix well to combine.
- Just before serving, toss the salad leaves, tomato and walnuts through the dressing.
- When the chicken is cooked, reduce the heat to medium.
- Stir the rogan josh paste into the pan along with 50ml water (double for 4p).
- Simmer until thickened and slightly reduced, 3-4 mins.
- Once simmered, add ½ tsp sugar, 1 tbsp butter (double both for 4p) and the honey to the pan. Stir until the butter is melted.
- Taste and season with salt and pepper.
- Transfer the flatbread bases to your plates.
- Scatter over the tomato salad.
- Load on the curried chicken and onion.
- Finish with a drizzle of sweet chilli sauce and a sprinkling of chilli flakes (use less if you don't like spice).
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