with warm naan
While a warm and pillowy naan bread is great for adding a satiating element to a meal, it's also amazing for mopping up every last bit of sauce, something you'll definitely want to do with this gorgeous green pea paneer.
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.
Add the onion and cumin to the pan and fry until softened, stirring occasionally, 2-3 mins. Season with salt and pepper.
NOTE: Swapping to diced chicken? Add to the hot pan, season as instructed and fry until browned, 5-6 mins, before adding the onion.
- Chop the paneer into 2cm cubes.
- Add the chilli flakes (use less if you don't like spice) passata, creme fraiche, peas, paneer, 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
