Red Thai chicken naan


1 tbsp oil
1 essential Waitrose British Chicken Breast, thinly sliced
1 small carrot, cut into matchsticks
1 small courgette, cut into matchsticks
2 tsp Thai Taste Red Curry Paste
2 tbsp semi skimmed milk
1 x Loyd Grossman Garlic & Coriander Naan
1 tbsp fat-free natural yogurt and
1 tbsp chopped fresh coriander (optional), to serve


1. Heat the oil in a frying pan and fry the chicken and carrot for 4 minutes, add the courgette and curry paste and fry for a further 4 minutes, stir in the milk and heat through, making sure the chicken is cooked through with no pink meat.

2. Meanwhile, place the naan under a preheated grill for 2-3 minutes, turning halfway through. Spoon the chicken and vegetables on top of the naan, add a dollop of yogurt and a sprinkle of coriander (if using) to serve.

Red Thai chicken naan
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 1

Nutritional Info

Typical values per serving:

Energy 2,463kj
Fat 23.8g
Saturated Fat 3.7g
Carbohydrate 45.6g
Sugars 13.8g
Protein 47.5g
Salt 1.2g
Fibre 5.9g

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This recipe was first published in Fri Jan 09 11:03:00 GMT 2015.