Meals and Courses

  • 2 plain naan breads, about 150 g (5 oz) each
  • 4 tablespoons mango chutney
  • 125 g (4 oz) ready-cooked tandoori chicken or chicken tikka, chopped
  • ½ small red pepper, cored, deseeded and sliced
  • 125 g (4 oz) mozzarella cheese, grated
  • 2 tablespoons chopped fresh coriander
  • ready-made raita, to serve

Preheat the oven to 200°C (400°F), Gas Mark 6. Place the naan breads on a large baking sheet and spread with the mango chutney.

Arrange the chopped chicken and peppers on top and sprinkle with the cheese. Bake in the preheated oven for 6–8 minutes, until bubbling and golden.

Sprinkle with the coriander, cut in half and serve immediately with raita.

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