Chicken Curry Flatbread

Chicken Curry Flatbread

Ready for a fun twist on your typical dinner? This Chicken Curry Flatbread is packed with vibrant flavors! A quick and easy chicken curry is spread over warm flatbread, then topped with red onion and jalapeño for the perfect balance of spicy and fresh. It’s the kind of dish that makes you go back for seconds, every single time!

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Author

Olivelle

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Category

Cuisine

Ingredients

• 5 tsp Curry Infused Olive Oil, divided
• 1 Chicken Breast, cut into 1/2-1" cubes
• 2 tsp Mango Masala Rub & Seasoning
• 2 Tbsp Tomato Paste
• ½ cup Heavy Cream
• 1 Tbsp Ginger White Barrel Aged Balsamic, plus more to finish
• ¼ tsp Cumin Spice Infused Sea Salt
• Flatbreads
• 4 oz Mozzarella, sliced
• ½ Red Onion, thinly sliced
• 1 Jalapeño, thinly sliced
• 2 Tbsp Cilantro, chopped

Directions

1. Preheat the grill to 400F. 
2. In a skillet over medium-high heat, heat 3 tsp Curry Infused Olive Oil. Add in chicken and season with Mango Masala Rub & Seasoning. Let brown 3-4 minutes.
3. Add in tomato paste, heavy cream, Ginger White Barrel Aged Balsamic, and Cumin Spice Infused Sea Salt. Simmer for 10 minutes to let chicken finish cooking and sauce to thicken up. Set aside.
4. Rub the remaining 2 tsp Curry Infused Olive Oil over both sides of the flatbread. Place on grill and cook 2-3 minutes. 
5. Flip flat bread over and spread 2 Tbsp of the curry sauce you just made onto the flat bread. Layer with mozzarella cheese, chicken, red onion, and jalapeño.
6. Grilled for 4-5 minutes more or until the cheese has melted and the flatbread is golden around the edges.
7. Top with fresh cilantro and a drizzle of Ginger White Barrel Aged Balsamic before serving.