Can't decide between chicken tikka or a pizza? Then this is the recipe for you! Using flatbreads as a speedy pizza base, then loaded up with curried chicken and veg. Part of our recipe series, Dinner in 30. Delicious hassle-free dinners from table to plate in 30 minutes.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
chicken breast 2 (sliced)
bell pepper 1 (sliced)
tinned sweetcorn 100 g (drained)
tikka masala paste 4 tbsp
tomato passata 200 g
mozzarella cheese ball 100 g (grated)
fresh coriander 1 handful (chopped)
mixed leaf salad 1
curry powder 2 tsp
flatbreads 2
Method
Prep the ingredients
Slice the peppers into thin strips. Thinly slice the chicken.
Cook the chicken
Sprinkle the curry powder over the chicken, place in the air fryer and cook at 180°C for 7 minutes until the chicken is cooked through (internal temperature 75°C). You can also pan fry the chicken in some oil, this would take 7-8 minutes.
Assemble the pizzas
In a small bowl combine the passata with the tikka paste.
Assemble the pizza - cover each flatbread in tikka passata sauce, top with the cooked chicken, peppers, sweetcorn and mozzarella.
Cook the flatbread pizzas
Pop the pizzas in the air fryer and cook at 180°C for 8 minutes until the sauce is bubbling and the mozzarella has melted. (you could also cook in a conventional oven for 10 minutes, at 180°C).
Plate up
Roughly chop the coriander and sprinkle over the pizzas. Plate up the pizzas and serve with the mixed leaf salad. Enjoy!
