Naan Bread Salad Topped With Curried Chicken.

You'll need...

• —1 Veetee Basmati Rice
• —2 naan breads
• —2 chicken breasts
• —1 small red onion, thinly sliced
• —1/2 cucumber, peeled and chopped
• —1/2 red chili, deseeded and chopped
• —1 tbsp olive oil
• —4 tbsp mango chutney
• —2 tbsp medium curry powder
• —1 tbsp grated ginger
• —4 tbsp soy sauce
• —3 tbsp mint, roughly chopped
• —3 tbsp cilantro, roughly chopped
• —1/2 tbsp cumin seeds
• —Juice of a lime to taste

The how...

1. Preheat your oven to 400° F.
2. Place the chicken breast between two pieces of plastic cling film, and pound flat until even in thickness.
3. Drizzle the olive oil over the chicken and sprinkle over the curry powder, rub into the chicken and cook in the oven for 15-20 minutes.
4. With the eggs, make a flat omelet using a bit of oil. Cut into strips.
5. In a mixing bowl, make the salad. Add the red onion, cucumber, mint, cilantro, chili, lime juice, and cumin seeds with a little salt, mix well, and set aside.
6. Warm the naan bread in the oven for 5 minutes.
7. Cook the rice according to the pack's instructions.
8. Place a naan onto a serving plate and spread the mango chutney over.
9. Loosen the cooked rice with a fork and add to the naan.
10. Slice the chicken, arrange over the rice.
11. Spoon over the salad and serve.