Chicken korma salad with naan chips

Chicken korma salad with naan chips

The korma spice is mild enough for little ones, but you can add extra chilli to yours if you like! The naan chips are next-level.

  • Feeds 4Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1436kj 341kcal
  • Fat
    Med 15%
  • Saturates
    Low 10%
  • Sugar
    Low 14%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 30g

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  • 385g pack Co-op British chicken mini breast fillets
  • 2 tbsp Co-op korma paste
  • 1 Co-op garlic and coriander naan, torn into bite-size pieces
  • 2 tbsp Co-op vegetable oil
  • 1 tsp cumin seeds
  • 150g Co-op 0% fat Greek style natural yogurt
  • 2 tbsp Co-op mango chutney
  • 2 tbsp chopped coriander, plus extra to garnish
  • Juice of 1 lemon
  • 150g pack Co-op bistro salad
  • 1 red pepper, thinly sliced
  • 1 small red onion, thinly slice


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Slice the fillets into thinner strips and put in a large bowl
  3. Toss with the korma paste until coated and season
  4. Line two baking trays
  5. Spread the chicken out on one, and the torn naan on the other
  6. Drizzle the vegetable oil over both
  7. Sprinkle the cumin seeds over the naan, season, and toss well. Put both trays in the oven
  8. Cook the chicken for 10 mins, until cooked through, then remove
  9. Leave the naan bread chips to cook for another 10 mins, until golden and crisp
  10. Meanwhile, combine the yogurt, mango chutney, coriander and lemon juice, seasoning to taste
  11. Arrange the salad leaves, pepper and onion on a large serving plate
  12. Top with the chicken and naan chips, and drizzle over the mango dressing
  13. Scatter with the remaining coriander to serve

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