Curried Chicken Loaded Naan
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Curried Chicken Loaded Naan

Curried Chicken Loaded Naan

with tomato salad and sweet chilli sauce

Warm and golden baked naans 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.

Tags:
Quick
Spicy
Protein Rich
Discovery
Allergens:
Sulphites
Mustard
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Onion

260 grams

Diced Chicken Breast

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

2 unit(s)

Naan

(Contains Wheat, Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Butter

to taste

Water

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Nutrition Values

Energy (kJ)2553 kJ
Energy (kcal)610 kcal
Fat11.4 g
of which saturates2.6 g
Carbohydrate88.1 g
of which sugars18.6 g
Dietary Fiber2.3 g
Protein44.8 g
Cholesterol0 mg
Salt3.25 g
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.

Instructions

Get Prepped
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve, peel and thinly slice the onion.
Cook the Chicken
2
  • Place a large pan over 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.

Warm the Naan
3
  • While the chicken cooks, pop the naan onto a baking tray. 
  • Bake until warm and starting to turn golden, 3-4 mins. Turn halfway through.
Chop the Salad
4
  • 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 and tomato through the dressing.
Finishing Touches
5
  • 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.
Assemble and Serve
6
  • Transfer the naans 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).