Chicken Tikka Masala Pizzas
Rustle up our spiced chicken pizzas using naan bread in just 20 minutes. To balance the heat, serve them with dollops of mango chutney and natural yogurt
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 180C/160C fan/gas 4. Toss the red onion with the red wine vinegar and a good pinch of salt and set aside (the vinegar will soften the onion slightly, which is a blessing as no one wants completely raw onion on pizza).
Step 2
Put the naan breads on a baking tray, sprinkle over a little water, then put in the oven for 2 mins to heat up. Meanwhile, put the chicken and peppers in a frying pan with the curry paste, toss together, then fry over a high heat for 6-8 mins until cooked.
Step 3
Take the naans out the oven, spread each one with yogurt, then top with the chicken, red onion, green chilli, coriander and mango chutney.
- Ingredients
- Based on 4 servings
-
1 Small Red Onion, thinly sliced 1x Sainsbury's Red Onions Loose -
1 small pack Coriander, leaves torn 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
few dollops of Mango Chutney, to serve 1x Sharwood's Mango Chutney 360g -
1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
1 Green Chilli, thinly sliced 1x Sainsbury's Green Chillies 65g -
4 Garlic And Coriander Naan Breads 2x Sainsbury's Indian Garlic & Coriander Naan 260g -
150ml Natural Yogurt 1x Sainsbury's Greek Style Natural Yogurt 500g -
2 tbsp Tikka Masala Curry Paste 1x Patak's Tikka Masala Spice Paste 283g -
2 Green Pepper, sliced 2x Sainsbury's Green Pepper -
4 Chicken Breasts, cut into strips 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 640g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g