North Indian Spiced Chicken Stuffed Cheesy Naan
with Wedges, Salad and Mango Chutney
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.
Mature Cheddar Cheese
North Indian Style Spice Mix
Diced Chicken Breast
(Contains Milk, Cereals containing gluten)
Baby Leaf Mix
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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, peel and grate the garlic (or use a garlic press). Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the North Indian spice mix and fry until fragrant, 1 min.
Add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken fries, put the naans onto a baking tray. Sprinkle with a little water, then scatter over the cheese. Pop them into the oven to warm through, 2-3 mins.
Add the garlic to the chicken and fry until fragrant, 1 min.
When the chicken is cooked, load it onto one half of the warmed naan. Drizzle over the mango chutney
Give the pan a quick wipe.
Heat a drizzle of oil in the now empty frying pan on medium-high heat.
Gently fold each naan in half and sandwich the two sides together.
Once the pan is hot, add the folded naans, pressing down with a spatula or heavy-bottomed pan.
Cook, pressing frequently, until the naan is golden and toasted and the cheese is melted, 2-4 mins per side.
Share the toasted stuffed naans between your plates.
Serve the salad and wedges alongside with mayo for dipping (see pantry for amount). Add a drizzle of oil over the salad leaves.