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
Prep:10 mins
Serves 4
1 small red onion, thinly sliced1 tbsp red wine vinegar4 garlic and coriander naan breads4 chicken breasts, cut into strips2 green pepper, sliced2-3 tbsp tikka masala curry paste150ml natural yogurt1 green chilli, thinly sliced1 small pack coriander, leaves tornfew dollops of mango chutney, to serve
STEP 1Heat 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 2Put 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 3Take the naans out the oven, spread each one with yogurt, then top with the chicken, red onion, green chilli, coriander and mango chutney.
