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
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.
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.
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.
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.
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.