Creamy Chicken Korma Baked Naan
with chilli butter potatoes and tomato scallion salsa
Golden baked naans are topped with a rich, creamy and slightly sweet chicken korma in this indulgent dish. Cut through the richness with a side of chilli potatoes and a refreshing tomato scallion salsa!
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
500 grams
Baby Potatoes
2 unit(s)
Tomato
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Korma Curry Paste
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 sachet(s)
Honey
2 unit(s)
Naan
(Contains Wheat, Milk)
1 unit(s)
Scallion
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Halve the potatoes (quartering larger pieces).
- When boiling, add the potatoes to the water, lower heat to medium and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 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 packaging used to keep it fresh.
- When the chicken is golden, stir in the korma paste and fry until fragrant, 30 secs.
- Add the creme fraiche, stock and ½ tsp sugar (double for 4p).
- Stir to combine and bring to the boil.
- Reduce the heat and simmer until thickened, 3-4 mins.
- While the sauce simmers, place the naans onto a lined baking tray. Sprinkle with a little water then pop into the oven to warm, 2-3 mins.
- Once the sauce has thickened, add the honey to the pan. Stir until incorporated, 30 secs.
- Taste and season with salt, pepper and sugar if needed.
- Divide your chicken korma between the naans.
- Bake on the top shelf of the oven until golden and toasted, 4-5 mins.
- Meanwhile, chop the tomato into 1cm chunks.
- Trim and thinly slice the scallion.
- In a medium bowl, mix the vinegar with a drizzle of oil, salt, pepper and ½ tsp sugar (double for 4p).
- Toss the tomato and scallion through the dressing.
- When the potatoes are cooked and drained, stir through the chilli flakes (use less if you don't like spice—or if you're cooking for kids) and 1 tbsp of butter (double for 4p). Season with salt and pepper.
- Plate up your loaded chicken korma naans.
- Serve the buttery chilli potatoes alongside.
- To finish, spoon the tomato scallion salsa over the naan.
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