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:
Discovery
•Quick
•Spicy
•Protein Rich
•Under 650 calories
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
Nutrition Values
Energy (kJ)2433 kJ
Energy (kcal)582 kcal
Fat8.6 g
of which saturates1.5 g
Carbohydrate82 g
of which sugars16.4 g
Dietary Fiber3.9 g
Protein42.4 g
Cholesterol0 mg
Salt2.8 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
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
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.
3
- 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.
4
- Pop the naans onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
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.
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).