Naan-Chos

Ingredients
- 2 large naan breads
- Drizzle of olive oil
- 200g left over curry
- 100g paneer, grated
- 1 green chilli, sliced
- 1/2 red onion, finely diced
- 6 cherry tomatoes, quartered
- 100g Bombay mix
- Handful of chopped coriander, to serve
- For The Raita:
- 200g natural yogurt
- Handful of fresh mint leaves, chopped
- 1/2 cucumber, finely chopped
- Large pinch of salt
Instructions
Method:
- Preheat the oven to 180°C/160°Fan/356°F/Gas Mark 4.
- Cut the naan bread up into small pieces of about 2-3cm and place on a baking tray, drizzle with oil and sprinkle of salt, bake for 10 minutes until golden and crisp.
- Place spoonfuls of left over curry over the naan pieces.
- Top with the paneer, chilli, onion, tomatoes and Bombay mix and place back into the oven for a further 10-15 minutes until the paneer has melted and the curry heated.
- To make the raita, mix together the yoghurt, mint, cucumber and salt.
- Serve the naan-chos with a handful of coriander and raita.
Chef’s Tip:
You can use any Indian bread, chapati and roti work just as well.