Chicken Tikka 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
Ground Coriander
260
Diced Chicken Breast
1
North Indian Style Spice Mix
40
Mango Chutney
12
Red Wine Vinegar
(Contains Sulphites)
1
Tomato Passata
1
Yellow Pepper
30
Tomato Puree
1
Garlic Clove
1
Mozzarella
(Contains Milk)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Nigella Seeds
250
Sweet Potato Fries
½
Lime
50
Baby Leaf Mix
1
Red Onion
1
Coriander
Not included in your delivery
1
Sugar
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the sweet potato into fries the size of your index finger (no need to peel!). Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss together, then arrange in a single layer. Roast on the top shef of the oven until golden, 20-25 mins. Turn halfway through cooking. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest and halve the lime.
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. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat! Roast on the middle shelf of the oven until the pepper is beginning to soften and the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle!
Meanwhile, halve, peel and thinly slice the red 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 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.
Heat a drizzle of oil in a frying pan over medium heat. Once hot, add the tomato purée, garlic and curry powder 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!). Top with the chicken and peppers and lay the mozzarella slices evenly over them. Cook the pizzas on the top shelf of the oven until the cheese has melted and the edges are starting to colour, 6-8 mins.
In a large bowl, mix together half the mango chutney, the olive oil (see ingredients for amount) and the juice from the lime. Once the pizzas are out, sprinkle over the nigella seeds, pickled red onion and coriander sprigs. Dollop the remaining mango chutney over the top. Pop the baby leaf mix into the bowl with the dressing and toss to coat. Serve the salad and the fries on the side. Enjoy!
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