- In a large glass bowl combine 300g of the yoghurt, cream, salt, 85g of Shemin’s Curry Paste (all except 1 teaspoon) and Shemin’s Garam Masala. Add the chicken and mix well to ensure all pieces are coated. Leave to marinate in the fridge for at least 2 hours or overnight.
- When the chicken is marinated, preheat the grill to a high heat and grill for about 15 minutes or until the chicken is done, turning continuously so it gets brown all over.
- Whilst the chicken is cooking, mix the rest of the yoghurt, the remaining Curry Paste and the tomato puree and spread the mixture evenly over the naan breads.
- When the chicken is done, squeeze lime over it to taste.
- Top the naan breads with the red onion, chicken and mozzarella, and put back under the grill until the cheese melts and the outside of the naan bread goes crispy.
- Top the pizza with the mango, mint and coriander and serve immediately.
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Uche Williams –
Absolutely fantastic recipe