Ingredients
2 tablespoons olive oil
500g chicken breast fillets, trimmed, thinly sliced
1 small onion, halved, thinly sliced
250ml can satay sauce
1 tablespoon soy sauce
165ml can coconut milk
1 tablespoon lime juice
4 fresh naan bread
2 tablespoons mango chutney
60g bag baby spinach leaves
2 cups grated pizza cheese
Roasted salted peanuts and sour cream, to serve
Method
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Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 2 to 3 minutes, or until browned. Remove.
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Heat remaining oil in same pan. Add onion. Cook, stirring occasionally, until soft. Add sauces, milk and juice. Stir to combine. Bring to boil. Gently boil for about 5 minutes, or until slightly thickened. Stir in chicken. Remove from heat.
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Place naan bread on two large oven trays. Spread each with 2 teaspoons mango chutney. Divide spinach over top. Spoon chicken mixture over spinach. Sprinkle each with ½ cup of the cheese.
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Cook in a moderately hot oven (190C) for about 15 minutes, swapping trays after 10 minutes, or until cheese is melted and bases are crisp. Remove.
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Sprinkle with peanuts. Serve with sour cream.
TIP! You can replace naan bread with pizza bases, if you prefer. Mango chutney is available from the Indian section of supermarkets.
