Chilli Naan Bread With Chicken
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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.
Combine the yoghurt, mint and dill in a small bowl. Season.
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.
Place the naan breads on serving plates. Top with the yoghurt mixture, chicken mixture, carrot, cucumber, onion, extra chilli and chutney.
500g Australian Chicken Breast Mince
75g tandoori paste
125.00 ml finely chopped mint
20.00 ml 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
20.4 grams fat
8.2 grams saturated fat
62.1 grams carbohydrates
11.9 grams sugar
41.7 grams protein
108.5 milligrams cholesterol
1.1 milligrams sodium
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This easy dinner idea made with chicken and tandoori paste is ready in only 30 minutes, but we bet youll eat it in less than five minutes!