You’ll Need
Main
1 plain naan bread
150g leftover curry (chicken, beef or lamb all work brilliantly)
40g mozzarella, grated
20g mature cheddar, grated
¼ small red onion, thinly sliced
To Finish
Small handful of chopped fresh coriander
Small drizzle of mango chutney (optional)
Optional but Dangerous
Chilli flakes
Jalapeños
Garlic yoghurt
Mint yoghurt
Crispy onions
Method
Preheat your air fryer to 190°C.
Place the naan bread onto a flat heatproof tray or directly into the air fryer basket.
Spread the leftover curry evenly over the naan, leaving a small border around the edge.
Scatter over the sliced red onion.
Sprinkle the mozzarella and mature cheddar evenly across the top.
Air fry for 6–8 minutes, until the naan is crisp underneath and the cheese is bubbling and lightly golden.
Finish with chopped coriander and, if using, a light drizzle of mango chutney.
Slice into wedges and serve immediately.