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Red Thai chicken naan
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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.
Typical values per serving:
This recipe was first published in January 2015.
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