Tandoori Style Chicken Loaded Naans
with Wedges, Mint Raita and Cucumber & Tomato Salad
Inspired by some of the world's most popular street food, these tasty Tandoori Style Chicken Loaded Naans are perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
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
450 grams
Potatoes
1 unit(s)
Red Onion
50 grams
Korma Curry Paste
(Contains Mustard)
150 grams
Greek Style Natural Yoghurt
(Contains Milk)
4 unit(s)
British Chicken Thighs
½ unit(s)
Lemon
125 grams
Baby Plum Tomatoes
½ unit(s)
Cucumber
(May contain Celery)
1 bunch(es)
Mint
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Mango Chutney
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (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 top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then cut each half into 4 wedges.
In a medium bowl, combine the korma curry paste and half the yoghurt. Season with salt and pepper. Add the chicken and toss to coat well.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan and set the remaining marinade aside. Fry the chicken until browned all over, 3-4 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken is frying, add the onion wedges to the leftover marinade and mix well to coat.
Once the chicken has browned, pop it onto a lined baking tray. Pop the onion wedges alongside.
Bake on the middle shelf of your oven until the chicken is cooked through and onion wedges are tender, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, cut the lemon into wedges. Halve the tomatoes.
Trim the cucumber (see ingredients for amount), then halve lengthways. Thinly slice widthways.
In a medium bowl, combine half the lemon juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes and cucumber. Toss to coat, then set aside.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a small bowl, combine the remaining Greek style yoghurt and mint. Add a squeeze of lemon juice. Season with salt and pepper. Set aside.
When everything's almost ready, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.
Transfer the cooked chicken to a chopping board and thinly slice.
Share the naans between your plates and spread over the mint yoghurt. Top with the salad, sliced chicken and roasted onion. Drizzle over the mango chutney.
Serve the wedges and remaining salad alongside.
Enjoy!
