Chicken Curry Naan Pizza · Toorrenaer Recepten

Tip: Want to make your own naan bread? Start with the naan bread first. The instructions can be found at the bottom of the page

Cut the chicken breast into pieces
Make a marinade of quark and milk (or just buttermilk) and add Indian spices, for example tandoori and turmeric
Mix the chicken pieces through the marinade and leave for at least 30 minutes.

Before frying the chicken

Remove the chicken from the marinade and discard the excess marinade. Do not drain the chicken too much.
Add a tablespoon of flour and mix well so that all pieces are coated with flour on the outside.

Preheat the oven to 200 degrees Celsius.
Cut the onion and bell pepper to your liking, into rings or pieces.
Drain the chickpeas in a sieve.
Cut the spring onion into small rings.
Heat a frying pan over medium heat with 2 tbsp sunflower oil.
Add the sliced chicken breast and fry until golden brown on the outside.
Add the garlic and curry paste and stir well.
Add the coconut milk and let simmer until the chicken is almost cooked through.
Season with salt.
Spread the chicken curry over the naan breads.
Distribute the red onion, bell pepper, chickpeas and spring onion over the naan breads.
Bake the naan pizzas in the preheated oven for 10-12 minutes or until crispy.

Serve the naan pizzas warm with cottage cheese and fresh coriander.

Delicious with a cherry tomato salad.

Mix the yoghurt, self-raising flour, oil, salt, parsley and garlic in a bowl until a dough forms.
Knead the dough on a floured surface for 5-7 minutes, until soft.
Let the dough rest under a damp cloth for 1 hour.
Divide the dough into small balls and roll them out into oval shapes.
Heat a pan over medium heat and bake the naan breads on both sides until lightly browned.

Instructions