Creamy Chicken Korma Baked Naan
with Baby Gem and Tomato Salad
Tags:
Quick
•Family Friendly
Allergens:
Sulphites
•Mustard
•Milk
•Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Chicken Breast
120 grams
Baby Gem
2 unit(s)
Tomato
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
125 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chicken Stock
1 sachet(s)
Honey
2 unit(s)
Naan
(Contains Wheat, Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)3231 kJ
Energy (kcal)772 kcal
Fat31.1 g
of which saturates12.7 g
Carbohydrate82.7 g
of which sugars17.3 g
Dietary Fiber3.8 g
Protein46.4 g
Cholesterol0 mg
Salt4.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Måttkanna
•Pan
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
2
- While the chicken fries, trim the baby gem, halve lengthways and thinly slice widthways.
- Cut the tomato into 2cm chunks.
- In a large bowl combine the red wine vinegar with 1tbsp of oil, ½ tsp of sugar, salt and pepper (double all for 4p). This is your salad dressing, leave to one side for now.
3
- When the chicken is golden brown, stir the korma paste into the pan and fry until fragrant, 30 secs.
- Add the creme fraiche, chicken stock, 50ml of water and ½ tsp of sugar (double both for 4p) to the pan.
- Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
4
- While the sauce simmers, place the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Once the curry has thickened, stir in the honey and 1tbsp of butter (double for 4p) until melted.
- Season with salt, pepper and sugar if needed.
5
- Spoon the curry onto each naan, then bake on the top shelf of the oven until golden and toasted, 4-5 mins.
- Toss the baby gem and tomato through the salad dressing.
6
- When the baked naan is ready, share between your plates.
- Serve the baby gem and tomato alongside.
