butter chicken naan breads
- 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
- 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.
- 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 in a dry pan over medium heat for a few seconds – too easy!
Photography: Con Poulos
© DONNA HAY GROUP
