Chicken Curry Flatbread
Chicken Curry Flatbread
Olivelle
4
15 minutes
25 minutes
Indian
Main Dish
This Chicken Curry Flatbread comes alive with a quick and easy but tasty chicken curry. Topped with red onion and jalapeño for a balance of bright and spicy flavor. You'll definitely be going back for seconds.
Ingredients
- 5 tsp Curry Infused Olive Oil, divided
- 1 Chicken Breast, cut into 1/2-1" cubes
- 2 tsp Mango Masala Rub
- 2 Tbsp Tomato Paste
- ½ cup Heavy Cream
- 1 Tbsp Ginger Balsamic Vinegar, plus more to finish
- ¼ tsp Cumin Spice Sea Salt
- Flatbreads
- 4 oz Mozzarella, sliced
- ½ Red Onion, thinly sliced
- 1 Jalapeño, thinly sliced
- 2 Tbsp Cilantro, chopped
Directions
- Preheat the grill to 400F.
- In a skillet over medium high, heat 3 tsp Curry Infused Olive Oil. Add in chicken and season with Mango Masala Rub, let brown 3-4 minutes. Add in tomato paste, heavy cream, balsamic vinegar, and sea salt. Simmer for 10 minutes to let chicken finish cooking.
- Rub 2 tsp Curry Infused Olive Oil over both sides of the flat bread. Place on grill and cook 2-3 minutes.
- Flip flat bread over and spread 2 Tbsp of curry sauce onto flat bread. Layer with mozzarella cheese, chicken, red onion, and jalapeño.
- Grilled for 4-5 minutes more or until the cheese has melted and flatbread is golden around the edge.
- Top with fresh cilantro and drizzle of Ginger Balsamic before serving.
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