Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 6 2020
Grilled Chicken Curry Flatbreads
image from cookinglight.com
1/2 cup shaved carrot
2 teaspoons minced fresh ginger
1/2 cup rice vinegar
1/4 cup water
1 teaspoon granulated sugar
1 1/2 teaspoons curry powder
1 1/2 tablespoons olive oil, divided
1/2 cup plain whole-milk yogurt (not Greek-style)
2 teaspoons honey
1/4 teaspoon kosher salt
1 (8.8-oz.) pkg. whole-grain naan
2 cups shredded rotisserie chicken breast (about 8 oz.), warmed
2 ounces fresh snow peas, very thinly diagonally sliced (about 1/2 cup)
1/4 cup fresh cilantro leaves
1/4 cup dry-roasted unsalted peanuts, chopped
1/4 cup golden raisins
Combine carrot, ginger, vinegar, 1/4 cup water, and sugar in a saucepan; bring to a simmer over high. Cook 1 minute; remove from heat, and let stand until cool.
Combine curry powder and 1 teaspoon oil in a medium microwavable bowl. Microwave on high until fragrant, about 45 seconds. Stir in yogurt, honey, and salt until blended.
Heat a grill pan over high. Brush naan evenly with remaining 3 1/2 teaspoons oil. Add naan to pan; cook until well-marked, about 90 seconds on each side. Cut each naan in half, and spread each half evenly with 1 tablespoon yogurt mixture.
Drain carrot mixture; top naan evenly with warm carrot mixture, chicken, snow peas, cilantro leaves, peanuts, and raisins. Drizzle evenly with remaining yogurt mixture.