Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.87 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1packets Mission Garlic Naan Bread
- 1/4 cup tikka masala paste
- 50grams butter, melted
- 660grams chicken thigh fillets, halved
- 500grams kent pumpkin, peeled, deseeded, cut into 1cm-thick wedges
- 1packets red capsicum, deseeded, roughly chopped
- 1packets red onion, cut into wedges
- 400grams can chickpeas, rinsed,drained
- 1/2packets 60g pkt baby spinach leaves
- 1/2 cup greek-style yoghurt
Description
PERFECT PARTNER You can’t have a curry without a traditional flatbread like Mission Garlic Naan Bread – just heat and serve. Naan bread is delicious with soups and dips, too.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Place paste and 1 tbs butter in a large bowl. Add chicken, pumpkin, capsicum, onion and chickpeas, then toss until well coated. Transfer to a large baking tray. Bake for 35 minutes or until chicken is cooked through and vegetables are tender.
Step 2 of 3
Meanwhile, brush both sides of naan with remaining butter, then season. Place on a baking tray and bake for 10 minutes or until golden and crisp.
Step 3 of 3
Top traybake with spinach and dollop with yoghurt. Serve with naan.
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