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.

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Curry Chicken Flatbread

Ingredients

This recipe makes 5-6 flatbread pizzas

4-6 pieces of Naan

1 lb chicken breast, cubed

1 jar red thai curry simmer sauce (this is my favorite, but you can buy any simmer sauce)

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

1. 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.

2. Make the naan or prepare your flatbread according to the directions on the package.

3. Whisk together Greek yogurt, honey, cumin, and chili powder in a small bowl and set aside

4. Heat a wok on medium heat and cook the garlic, tomatoes, and red onion until tender. Set aside in a bowl.

5. Turn the heat up to medium-high on the wok and cook the marinaded chicken thoroughly.

6. Assemble your flatbread by layering chicken then onions and tomatoes, and broil for approximately 3-5 minutes on low.

7. 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.

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