Chicken Tikka Naan Pizza
with Sweet Potato Fries and Mango Chutney
We’ve combined two of our customers’ favourite cuisines, Italian and Indian, to create a winning recipe for your next pizza night. Introducing the third recipe from our limited edition “Street Food” collection: Chicken Tikka “Pizza”. We’ve used fresh naan breads for the base of these delicious pizzas, topping them with a tikka spiced tomato sauce, succulent chicken pieces, roasted red peppers and mozzarella. Serve the pizzas up with the sweet potato fries and dressed salad and dive in. The perfect ‘tear and share’ for a night in with friends!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
½
Lime
½
Red Onion
1
Garlic Clove
1
Coriander
1
Mozzarella
(Contains Milk)
12
Red Wine Vinegar
(Contains Sulphites)
250
Sweet Potato Fries
260
Diced Chicken Breast
1
Ground Coriander
30
Tomato Puree
1
North Indian Style Spice Mix
1
Tomato Passata
2
Plain Naans
(Contains Milk, Cereals containing gluten)
40
Mango Chutney
1
Nigella Seeds
50
Baby Leaf Mix
Not included in your delivery
1
Olive Oil for the Dressing
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest and halve the lime. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Keep a few sprigs of coriander aside for garnish, roughly chop the rest (stalks and all). Drain the mozzarella and thinly slice. Pop the red onion into a small bowl. Add the red wine vinegar, sugar (see ingredients for amount) and a pinch of salt. Stir to combine and leave to one side.
Pop the sweet potato fries on a baking tray and drizzle with oil and season with salt and pepper. Toss together, then arrange in a single layer. Set aside. Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through cooking.
Pop the sliced pepper and diced chicken onto another baking tray. Drizzle with oil and sprinkle over the ground coriander, lime zest and a pinch of salt and pepper. Toss to combine and spread out in a single layer. IMPORTANT: Wash your hands after handling raw meat. Roast on the top shelf of your oven until the pepper is beginning to soften and the chicken is cooked, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In the meantime, heat a drizzle of oil in a frying pan over medium heat. Once hot, add the tomato puree, garlic and North Indian style spice mix to the pan. Cook for 30 seconds, stirring continuously, then add the passata. Increase the heat slightly and reduce the sauce until thick and tomatoey, 3-4 mins. Stir regularly. Once reduced, mix the chopped coriander into the sauce and remove from the heat. Season to taste with salt and pepper.
When the chicken and peppers are ready, transfer to a plate and wipe the tray clean with kitchen paper. Pop the naans onto the tray. Spoon the tomato sauce on top and spread with the back of a spoon (leave space for a crust). Divide the chicken and pepper between the naans. Lay the mozzarella slices evenly on top. Cook the pizzas on the top shelf until the cheese has melted and the edges are starting to colour, 6-8 mins.
Meanwhile, in a large bowl, mix together half the mango chutney, the olive oil for the dressing (see ingredients for amount) and the lime juice. Once the pizzas are out, sprinkle over the nigella seeds, pickled red onion and remaining coriander sprigs. Dollop the remaining mango chutney over the top. Pop the salad leaves into the bowl with the dressing and toss to coat. Serve the salad and fries on the side. Enjoy!
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