Loaded naan bread with coconut curry
Loaded naan bread with coconut curry
Loaded naan bread with coconut curry
Preparation
Heat the sweet and sour marinade, slice the cucumber, peel the carrots, and slice them. Add the sliced cucumber and carrots to the warm sweet and sour marinade and let cool.
Bake or grill the naan bread and let it cool.
Cut the chicken thighs into cubes and season with Vadouvan herbs, sunflower oil and salt to taste.
Cook the marinated chicken thighs in a frying pan or in the oven until done.
Heat the Loaded Topping Indian Coconut Curry.
Top the naan bread slices with 100 ml Loaded Topping, 80 grams cooked chicken thighs, and garnish with sweet and sour cucumber, carrots, red and spring onions.
Ingredients
- 10 naanbrood
- 1 kg kippendijen
- 1 komkommer
- 1 bospeen
- 200 ml Zoet Zuur marinade
- 1 lente-ui/bosui
- 1 l Loaded topping indian coconut curry
- 100 g rode ui (gesneden)
- 10 g World Spice Blend - Vadouvan kruiden fijn zonder zout (artnr 1166366)
- 30 g zonnebloemolie