Chicken Tikka Naan Pizza

Name: Chicken Tikka Naan Pizza with Sweet Potato Fries and Mango Chutney
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 260 Diced British Chicken Breast**; 1 Ground Coriander; 1 North Indian Style Spice Mix; 40 Mango Chutney; 12 Red Wine Vinegar; 1 Tomato Passata; 30 Tomato Puree; 1 Garlic Clove**; 1 Mozzarella**; 2 Plain Naans; 250 Sweet Potato Fries; ½ Lime**; 50 Baby Leaf Mix**; 1 Bell Pepper**; 1 Nigella Seeds; ½ Red Onion; 1 Coriander**; 1 Olive Oil; 1 Sugar

with Sweet Potato Fries and Mango Chutney

Get 50% off 1st box + free dessert for life!

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!

Tags:

Spicy

Allergens:

Schwefeldioxide und Sulfite

•Milk

•Gluten

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced British Chicken Breast**

Ground Coriander

North Indian Style Spice Mix

Mango Chutney

Red Wine Vinegar

Tomato Passata

Tomato Puree

Garlic Clove**

Mozzarella**

Plain Naans

250

Sweet Potato Fries

Lime**

Baby Leaf Mix**

Bell Pepper**

Nigella Seeds

Red Onion

Coriander**

Not included in your delivery

Olive Oil

Sugar

Nutritional information

Energy (kcal)914 kcal

Energy (kJ)3825 kJ

Fat28 g

of which saturates11.9 g

Carbohydrate107.8 g

of which sugars31.6 g

Protein62 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Garlic Press

•Knife

•Baking Tray

•Grill Pan

•Paper Towel

•Plate

•Large Bowl

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 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 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 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)! 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 the fries on the side. Enjoy!