Indian naan topper recipe

3050 ratings Rate
  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 810 calories / serving
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Indian naan topper HERO

Preheat the oven to gas 5, 190°C, fan 170ºC. Spread each naan with some chutney, then top with the onion, pieces of chicken and red pepper. Cook for 10 minutes.

Remove from the oven and garnish with chilli and coriander. Drizzle with the yogurt and serve.

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2 large naan breads
275g (9oz) Geeta's lime and chilli chutney
75g (3oz) red onion, cut into wedges
130g (4oz) Ready to Eat Jalfrezi Chicken
75g (3oz) red pepper, cut into chunks
1 small red chilli, sliced into rings
small handful fresh coriander, chopped
25g (1oz) plain yogurt, to serve

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  • Calories
    810
    41%
  • Sugar
    64g
    71%
  • Fat
    15g
    21%
  • Saturates
    3g
    15%
  • Salt
    0.8g
    13%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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