Tandoori Chicken Naan and Sweet Potato Fries
with Sweet Chilli Sauce, Tomato Salad & Cucumber Yoghurt
This Tandoori Chicken Naan and Sweet Potato Fries 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
2
Tandoori Masala Spice
30
Tomato Puree
75
Low Fat Natural Yoghurt
(Contains Milk)
260
Diced Chicken Breast
½
Red Onion
15
Cider Vinegar
(Contains Sulphites)
1
Sweet Potato
2
Medium Tomato
½
Cucumber
(May contain Celery)
1
Baby Gem Lettuce
2
Plain Naans
(Contains Milk, Cereals containing gluten)
32
Sweet Chilli Sauce
Not included in your delivery
1
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 230°C/210°C fan/gas mark 8. In a medium bowl, combine the tandoori masala spice (use less if you don't like heat), tomato puree and half the yoghurt. Season with salt, pepper and a pinch of sugar (if you have any). Add the diced chicken and stir to combine. 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). Halve, peel and thinly slice the red onion. Pop into another medium bowl with the cider vinegar and sugar for the pickle (see ingredients for amount). Season with salt and pepper, stir well and set aside.
Pop the sweet potato fries 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, chop the tomatoes into 2cm chunks. Trim the cucumber then halve lengthways. Chop each half into 4 long strips, then chop widthways into small pieces. Trim the baby gem, halve lengthways, then thinly slice widthways. Pop the tomatoes in a small bowl with a drizzle of oil and a pinch of salt and pepper. Toss to combine and set aside. In another small bowl, combine the cucumber and remaining yoghurt. Set aside.
Line a baking tray with foil. Put the marinated chicken on the tray and bake on the top shelf until cooked through, 10-12 mins. Turn halfway through. TIP: Don't be afraid if the chicken chars - this will add to the flavour. IMPORTANT: The chicken is cooked when no longer pink in the middle. Pop the naans onto a baking tray, sprinkle with a little water and bake them on the bottom shelf for the final 3-4 mins of chicken cooking time.
This dish is all about piling it high. Put a naan on each plate and top with the lettuce, followed by the tandoori chicken, sweet potato fries, tomato salad and cucumber yoghurt. Scatter the pickled onions over the top, followed by a drizzle of sweet chilli sauce. Enjoy!
