North Indian Spiced Chicken Stuffed Cheesy Naan
with Wedges, Salad and Mango Chutney
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
North Indian Style Spice Mix
240 grams
Diced British Chicken Breast
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
40 grams
Mango Chutney
20 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Mayonnaise
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 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 style 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. It's cooked when no longer pink in the middle.
When the chicken has 5 mins left, put the naans onto a baking tray. Sprinkle with a little water, then scatter over the cheese. Pop them onto the middle shelf of your oven to warm through, 2-3 mins.
Add the garlic to the chicken and fry until fragrant, 1 min.
Load the cooked chicken onto one half of each warmed naan. Drizzle over the mango chutney and gently fold the other half of the naan over.
Wipe out the frying pan.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
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.
Cut each toasted naan in half and share 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 to finish.
Enjoy!
