Indian Chicken Curry Naan

Recipe

Main Dish
Indian Chicken Curry Naan

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User Rating

4.75 out of 5 stars
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4 ratings

Recipe Data

4
Servings
20min
Prep
20min
Total

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    Description

    Indian Chicken Curry on a warm toasted flatbread is only 4 ingredients away when you reach for Culinary Tours Butter Chicken Sauce.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 (8.8-oz. each) pkgs. naan, (4 flatbreads)
    1 c. mini bell peppers, seeded and thinly sliced
    4 c. Hy-Vee rotisserie chicken, shredded
    1 (13.5-oz.) jar Culinary Tours butter chicken sauce
    Desired toppers, such as: golden raisins, chopped Hy-Vee peanuts, chopped cilantro, and/or Hy-Vee plain Greek yogurt

    Things To Grab

    • Grill pan
    • Hy-Vee nonstick cooking spray
    • Medium nonstick skillet

    Directions

    1. Heat a grill pan over high heat. Spray both sides of naan with cooking spray. One at a time, place in hot pan and grill for 2 to 4 minutes, until grill marks form, turning once. Remove from grill pan; set aside.

    2. Spray a medium nonstick skillet with cooking spray. Add bell peppers and cook for 1 to 3 minutes or until crisp-tender, stirring often. Remove from heat; set aside. 

    3. Add chicken and butter sauce to skillet. Heat through, stirring often.

    4. Spread chicken mixture on grilled naan. Sprinkle with bell peppers and desired toppers and drizzle with Greek yogurt.

    Nutrition facts

    Servings

    720 Calories per serving
    1 flatbread

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 120mg
    • Sodium: 1660mg
    • Total Carbohydrates: 680g
    • Protein: 36g

    Daily Values

    0%
    Iron 30%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Seasons February 2020