Curry Chicken Flatbread Pizza
Think of a lighter, summer version of curried chicken on top of fluffy, homemade naan. It's that good. This is a quick dinner for busy nights that is a hit for the whole family.
The ingredients are ones that I always have on hand and that I use in a lot of other recipes. If you like Indian-inspired food, then these ingredients are ones you'll be familiar with. The versatility makes this a home run recipe.
You can use store-bought flatbread dough or make your own using my favorite recipe. They are a piece of cake to make, and easy to make a day ahead.
Curry Chicken Flatbread
This recipe makes 5-6 flatbread pizzas
4-6 pieces of Naan
1 lb chicken breast, cubed
1/2 red onion
2 cloves garlic, minced
handful fresh parsley
1/2 cup grape tomatoes, halved
1/2 cup Greek yogurt
1 Tbsp honey
Juice from 1 lemon
dash of cumin
dash of chili powder
Place the cubed chicken and Thai curry sauce in a medium bowl with a lid and place in the fridge for at least 2 hours.
Make the naan or prepare your flatbread according to the directions on the package.
Whisk together Greek yogurt, honey, cumin, and chili powder in a small bowl and set aside
Heat a wok on medium heat and cook the garlic, tomatoes, and red onion until tender. Set aside in a bowl.
Turn the heat up to medium-high on the wok and cook the marinaded chicken thoroughly.
Assemble your flatbread by layering chicken then onions and tomatoes, and broil for approximately 3-5 minutes on low.
Top with a drizzle of the Greek yogurt and honey mixture.
Enjoy! This recipe allows for a lot of variation - like using green Thai sauce or using lamb or beef as the protein. That's the beauty of recipes like this! I can't wait to see your creations.