Tesco Tandoori Chicken Naan Flavour Kit 37g

A kit containing tandoori curry paste with nigella seeds, garlic purée and ginger purée and a tandoori seasoning with coriander, cumin and cardamom.

Indian inspired tandoori paste with a spice blend

INGREDIENTS: Tandoori Curry Paste (68%) [Rapeseed Oil, Salt, Tomato Paste, Ground Spices (Coriander, Paprika, Turmeric, Cumin, Cayenne Pepper, Clove, Black Pepper), Yeast Extract, Water, White Wine Vinegar, Glucose Syrup, Nigella Seeds, Garlic Purée, Ginger Purée, Colour (Paprika Extract), Dextrose, Coriander Leaf, Ginger Extract, Lemon Extract, Mace Extract, Nutmeg Extract, Coriander Seed Oil, Rosemary Oil, Nutmeg Oil], Tandoori Seasoning (32%) [Ground Spices (Paprika, Coriander, Cumin, Cardamom, Cayenne Pepper, Fenugreek), Tomato Powder, Garlic Powder, Black Pepper, Rosemary Oil].

Pack size: 37 G

Tandoori Chicken Naan

One tray

Ready in 30 minutes

5 simple steps

Serves 2

Kit contains:

Tandoori Curry Paste

Tandoori Seasoning

Shopping list / Ingredients to buy:

250g diced chicken breast

100g Greek style yogurt

2 naan breads

1 red pepper

1 small red onion

1. Pre-heat the oven to 190°C. Thinly slice the onion and red pepper, then mix with seasoning paste, powder, diced chicken and half the yogurt.

2. Add a small amount of oil into the baking tray then add the seasoned ingredients.

3. Bake at 190°C for 20 minutes.

4. Remove the baking tray from the oven and place the naan breads on top. Ensure the chicken is cooked through. Put back into the oven for a further 5 minutes.

5. Remove from the oven. To serve, top the naans with remaining yogurt, baked chicken and vegetables. For an extra finishing touch, add mango chutney and fresh coriander.

Simple Swaps

Why not try...?

• Try using paneer for a veggie alternative.

Store in a cool, dry place and out of direct sunlight.

Recycling

Carton. Recycle

Sachet. Recycle at large supermarket