09 Oct Recipe: Butter chicken naan breads
Another great idea from Donna Hay for busy families, perfect for everyday meals. The best part is that the kids can assemble their own naan ‘plate’ and pile on the ingredients themselves!
Ingredients
- ¼ cup (70g/2½ oz) store-bought butter chicken curry paste
- 500g (1 lb 2 oz) chicken mince
- ¼ cup (70g/2½ oz) store-bought mango chutney, plus extra to serve
- 4 store-bought naan bread, warmed
- ½ cup (125g/4½ oz) plain thick Greek yoghurt
- thinly sliced long green chilli and coriander (cilantro) leaves, to serve
Method
- Heat a large non-stick frying pan over medium–high heat.
- Add the curry paste and cook for 30 seconds or until fragrant. Add the chicken and cook for 5 minutes, breaking up any large lumps with a wooden spoon as needed.
- Add the mango chutney and cook for 1 minute.
- Spread each naan bread with yoghurt. Top with the butter chicken mince, extra mango chutney, chilli and coriander to serve. Serves 4
Cook’s note:
Swap the chicken mince for lamb, beef or pork mince or try finely chopped firm tofu for a vegetarian option. To warm the naan breads, pop them in the microwave or warm them in a dry pan over medium heat for a few seconds – too easy!
Photography: Con Poulo
Introducing… Sunshine, Lemons and Sea Salt – Donna’s new book launching Oct 28th. It’s her most beautiful book yet, and one that’s especially close to her heart.
Available to pre-order here
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