with warm naan
A recipe conveniently customised just to your liking.
Allergens
Tags
Diced Irish Chicken Breast
260 grams
Naan
2 unit(s)
Ground Cumin
2 sachet(s)
Creme Fraiche
65 grams
Onion
1 unit(s)
Passata
1 pack(s)
Peas
120 grams
Dried Chilli Flakes
1 sachet(s)
Rogan Josh Curry Paste
1 sachet(s)
Honey
1 sachet(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven (for the naan) to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Place a large pan over high heat with a drizzle of oil.
- Chop the diced chicken into 2cm cubes.
- Add diced chicken, season with salt and pepper, fry until browned for 5-6 mmins IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the onion and cumin to the pan and fry until softened, stirring occasionally, 2-3 mins.
- Add the chilli flakes (use less if you don't like spice) passata, creme fraiche, peas, diced chicken, rogan josh paste and ½ tsp sugar (per 2P) to the pan.
- Cover and cook for 4-5 mins. Stir through the honey in the end.
- Add a splash of water to loosen the sauce if required. Season to taste with salt, pepper and sugar.
- Meanwhile, place naans onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Divide the paneer between bowls.
- Serve the warmed naan alongside.
3149
kJ
Energy (kJ)
753
kcal
Energy (kcal)
16.9
g
Fat
6.6
g
of which saturates
95.2
g
Carbohydrate
24.6
g
of which sugars
8.7
g
Dietary Fiber
48.6
g
Protein
0
mg
Cholesterol
3.54
g
Salt
