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STY TANDOORI CHICKE
A LUNCH TO
Make the most of your chicken roast with these tasty Tandoori Chicken Naans
Half a tbsp vegetable oil
Half a tbsp tandoori curry powder
1. Put the oil and tandoori curry powder into a small basin. Add the chicken
pieces and stir until coated. Flash fry the tandoori coated chicken for 3-4
minutes until thoroughly reheated and piping hot.
100g leftover cooked chicken, torn into pieces
2 mini naan breads, Plain or Garlic and Coriander
120g Philadelphia Light
2 tbsp mango chutney
2. Meanwhile warm the naans as directed on the packet. Spread the naans
generously with creamy Philadelphia and then scatter over the chicken
pieces and add the mango chutney
3. Serve immediately, sprinkled, if liked with some chopped fresh
coriander. Leftover meat should never be reheated more than once.
Fresh coriander (optional)
SAVOUR THE MOMENT
For more recipe ideas visit www.philadelphia.co.uk
NUTRITIONAL INFORMATION 198g per serving) Energy
448 Kcal, Fat 18g, Saturates 6.7g, Sugar 13g, Salt 1.9g,
Typical values per 100g: 947kJ/226kcal.