Tandoori Chicken and Sweet Potato Loaded Naan
with Tomato Salad and Cucumber Raita
This Tandoori Chicken and Sweet Potato Loaded Naan is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
150
Greek Style Natural Yoghurt
(Contains Milk)
2
Tandoori Masala Spice
260
Diced Chicken Breast
2
Sweet Potato
30
Tomato Puree
50
Korma Curry Paste
(Contains Mustard)
2
Medium Tomato
½
Cucumber
(May contain Celery)
1
Mint
1
Baby Gem Lettuce
2
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
1
Sugar for the Marinade
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a large bowl, combine the tandoori masala spice (use less if you'd prefer things milder) and a third of the yoghurt. Season with salt, pepper and sugar for the marinade (see ingredients for amount).
Add the diced chicken and stir to combine, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, in a small bowl, combine the tomato puree, korma style paste and a pinch of sugar, then set aside.
Cut the tomatoes into 2cm chunks. Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Trim the baby gem, halve lengthways, then thinly slice widthways.
In another bowl, combine the cucumber, remaining yoghurt and half the mint. Set your mint raita aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the marinated chicken to the pan and discard any marinade left in the bowl.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
About 5 mins before you're ready to serve, pop the naans onto a large baking tray.
Spread the tomato sauce all over each naan, leaving a 1cm border around the edge.
Bake on the top shelf of the oven until golden, 4-5 mins.
Put a naan on each plate and top with the lettuce, followed by the tandoori chicken, sweet potato chips, tomatoes and cucumber raita - this dish is all about piling it high!
Scatter over the remaining chopped mint to finish. Enjoy!
