Every week Michael is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Tandoori naan pizzas.

Ingredients

650g chicken, diced, tandoori marinated (or about 6 tandoori marinated chicken skewers)

4 plain Naan bread

1/2 cup plain Greek-style yoghurt

2 tbsp mango chutney

50g baby spinach

1/2 small red onion, sliced

2 tbsp sultanas (optional)

2 tbsp slivered almonds (optional but recommended!)

Method 

1. Heat a non-stick frying pan over medium heat. Cook chicken, turning, for about 10 minutes or until cooked through. Remove chicken from skewers (if using).

2. Meanwhile, preheat a grill on medium-high heat. Place naan bread on a baking tray lined with foil. Grill for 2 minutes or until heated through.

3. Combine yoghurt and mango chutney in a small bowl. Spread naan with yoghurt mixture.

4. Top with spinach, chicken, onion, sultanas and almonds.

5. Grill for 3 minutes or until just heated through. Serve.

Recipe tried and tested from taste.com.au

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