Tracklements adds midweek magic to simple suppers These no-fuss “pizzas” take minutes to make and are great for all the family. The sticky-sweet Mango & Chilli Chutney adds a perfect base to the chicken tikka, coriander and raita.
Heat oven to 180°C/gas mark 4.
Mix the red onion with the red wine vinegar and a good pinch of salt. Set aside until the onion has softened slightly.
Pop the naan breads on a tray, sprinkle with water and put in the oven for 2-3 mins just so they’re warm.
Heat a small amount of oil in a frying pan. Add the chicken and peppers and cook for around 8 mins or until cooked. About half way through, add the curry paste.
In a bowl, mix the yoghurt with Traditional Mint Sauce and the cucumber to make a really easy raita.
Spread a tablespoon of Mango & Chilli Chutney onto each of the naans, top with the chicken and pepper mixture and onions. Sprinkle with coriander, chilli and add a good dollop of homemade raita (and a little more Mango & Chill Chutney).
1 small red onion, thinly sliced
1 tbsp red wine vinegar
4 garlic and coriander naan breads (or naan of your choice)
oil for frying
4 chicken breasts, cut into strips
1 red pepper, sliced
1 green pepper, sliced
2-3 tbsp tikka masala curry paste
150ml natural yogurt
2 tbsp Tracklements Traditional Mint Sauce (or more/less to taste)
¼ cucumber, grated and pressed in a paper towel to remove excess liquid
4 tbsp Tracklements Mango & Chilli Chutney
1 small pack coriander, leaves torn
1 red chilli, thinly sliced (to heat preference)