|chicken cut into chunks||1 lb|
|curry powder-I use Penzeys||2 tbsp|
|yogurt||1 1/2 cups|
|naan or other flat bread||3 to 4 pieces|
|mozzarella cheese||about 1/4 cup|
|paneer or feta or queso fresco||about 1/4 cup|
|mango chutney||about 1/4 cup|
|optional toppings: fresh cilantro, tomatoes, red bell peppers, diced onion, jalapeno|
Curry Chicken Naan-chos are the perfect match up of spicy Indian cuisine and Mexican food. These are a great quick lunch or starter.
- Cut your chicken into bite sized pieces. Mix it with 1 cup of the yogurt and your curry powder. Allow it to sit for a few minutes. If you have made my Curry Chicken Naan-wich you’ll know just what to do! In fact, make that first and save the leftovers for this recipe.
- Cut your naan into triangles. If you don’t have naan, any flat bread will work.
- Spray your naan triangles with a little olive oil and pop them into a 400 degree oven. Allow them to cook for about 10 minutes and then flip them over. Allow them to cook for about another 10 minutes. You want them crunchy. They cooking time will vary depending on the thickness of the bread.
- While the naan crisps up, you can cook the chicken if you’re not using leftovers. Just place it in a skillet over medium high heat, stirring every few minutes until the meat is cooked.
- When your naan is crisp and your chicken in done, it’s time to combine the two. Sprinkle the chicken over the naan chips, then sprinkle everything with the cheese. Pop this back in the oven for 2-3 minutes.
- Remove from the oven and serve with a dollop of yogurt like you would sour cream. I used non-fat Greek yogurt. Drizzle the mango chutney all over like you would salsa. Then top with your desired toppings.
The Teacher's Table
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