Name: Satay chicken naan pizzas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or rice bran oil; 1 red onion, halved, thinly sliced; 400 gram chicken thigh fillets, trimmed, thinly sliced; 3 teaspoon mild curry powder; 1/3 cup satay sauce; 280 gram packet (4) naan breads; 1 cup grated light mozzarella cheese; 3 tomatoes, chopped; 2 lebanese cucumbers, quartered lengthwise, sliced; 1 tablespoon bought french vinaigrette dressing

Ingredients

1 tablespoon vegetable or rice bran oil

1 red onion, halved, thinly sliced

400 gram chicken thigh fillets, trimmed, thinly sliced

3 teaspoon mild curry powder

1/3 cup satay sauce

280 gram packet (4) naan breads

1 cup grated light mozzarella cheese

3 tomatoes, chopped

2 lebanese cucumbers, quartered lengthwise, sliced

1 tablespoon bought french vinaigrette dressing

Method

1.Preheat oven to 230°C (210°C fan-forced). Line a baking tray with baking paper.

2.Heat half the oil in a frying pan over high heat. Add onion; cook and stir for 3 minutes or until lightly browned. Transfer onion to a heatproof plate. Heat remaining oil in same pan over moderately high heat. Add chicken and curry powder; cook and stir for 5 minutes or until browned and cooked. Add satay sauce; cook and stir for 1 minute or until heated.

3.Place naan breads on a wire rack over prepared baking tray. Top with chicken mixture and onion. Sprinkle with mozzarella. Bake for 10 minutes or until golden. Combine tomato, cucumber and dressing in a bowl. Serve pizzas with salad.

Swap curry powder for 1 teaspoon garlic powder and 1 teaspoon onion powder, and use sweet chilli sauce instead of satay.
Note

Woman's Weekly Food

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Ingredients

Method

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