Spiced Chicken Naans

cook 30 mins
  • 4 tablespoons natural yogurt
  • 1 tablespoon jalfrezi curry paste
  • 2 tablespoons lemon juice
  • 2 skinless chicken breast fillets, each cut into 8 pieces
  • 1 small red onion, thinly sliced
  • 1 small green pepper, cored, deseeded and thinly sliced
  • 4 tablespoons passata
  • 2 garlic and coriander naan breads
  • 150 g (5 oz) mozzarella cheese, drained and sliced
  • Mix together the yogurt, jalfrezi paste and lemon juice. Add the chicken pieces and stir to coat. Place the chicken on a foil-lined grill pan with the onion and pepper slices and cook under a preheated hot grill for 5–8 minutes, turning occasionally, until the chicken is cooked and beginning to char at the edges and the onion and pepper slices have softened slightly.
  • Spread the passata over the naan breads, top with the chicken, onion, pepper and mozzarella. Line the grill pan with a clean piece of foil. Place the naan breads on the foil, reduce the grill to medium heat and cook the naan ‘pizzas’ for 5–8 minutes or until the cheese has melted and the topping is hot.
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