- Peanut free
- Nut free
- Egg free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Spice up this tandoori chicken and flatbread recipe with fresh chilli or tone it down with yoghurt, fresh mint and dill. A tasty meal in just 30 minutes.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 500g Coles RSPCA Approved Australian Chicken Breast Mince
- ¼ cup (75g) tandoori paste
- 1 cup (280g) Greek-style yoghurt
- ½ cup finely chopped mint
- 1 tbs finely chopped dill
- 40g butter, melted
- 1 long red chilli, finely chopped
- 4 naan breads
- 2 carrots, peeled, cut into long matchsticks
- 2 Lebanese cucumbers, cut into long matchsticks
- 1 red onion, thinly sliced
- 1 long red chilli, extra, thinly sliced
- Mango chutney, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add tandoori paste. Cook, stirring, for 5 mins or until mince is cooked through. Cover to keep warm.Step 2
Combine the yoghurt, mint and dill in a small bowl. Season.Step 3
Meanwhile, heat a chargrill on high. Combine the butter and chilli in a bowl. Brush butter mixture over the top of 1 naan bread. Cook on grill for 1 min each side or until lightly charred. Repeat, in batches, with the remaining butter mixture and naan breads.Step 4
Place the naan breads on serving plates. Top with the yoghurt mixture, chicken mixture, carrot, cucumber, onion, extra chilli and chutney.
Nutrition Information
PER SERVE
Energy: 2633kJ/630 Cals (30%)
Protein: 40g (80%)
Fat: 24g (34%)
Sat fat: 9g (38%)
Carb: 58g (19%)
Sugar: 19g (21%)
Fibre: 10g (33%)
Sodium: 1248mg (62%)
Chilli naan breads with chicken
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 500g Coles RSPCA Approved Australian Chicken Breast Mince
- ¼ cup (75g) tandoori paste
- 1 cup (280g) Greek-style yoghurt
- ½ cup finely chopped mint
- 1 tbs finely chopped dill
- 40g butter, melted
- 1 long red chilli, finely chopped
- 4 naan breads
- 2 carrots, peeled, cut into long matchsticks
- 2 Lebanese cucumbers, cut into long matchsticks
- 1 red onion, thinly sliced
- 1 long red chilli, extra, thinly sliced
- Mango chutney, to serve
Description
Spice up this tandoori chicken and flatbread recipe with fresh chilli or tone it down with yoghurt, fresh mint and dill. A tasty meal in just 30 minutes.
Method
Step 1
Heat a large non-stick frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add tandoori paste. Cook, stirring, for 5 mins or until mince is cooked through. Cover to keep warm.Step 2
Combine the yoghurt, mint and dill in a small bowl. Season.Step 3
Meanwhile, heat a chargrill on high. Combine the butter and chilli in a bowl. Brush butter mixture over the top of 1 naan bread. Cook on grill for 1 min each side or until lightly charred. Repeat, in batches, with the remaining butter mixture and naan breads.Step 4
Place the naan breads on serving plates. Top with the yoghurt mixture, chicken mixture, carrot, cucumber, onion, extra chilli and chutney.