Description
This curry chicken pizza on naan bread is served with a perfect paring of cucumber yogurt sauce.
Ingredients
- 2-½ Tablespoons Olive Oil, Divided
- 1 Tablespoon Indian Curry
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¾ teaspoons Salt, Divided
- 2 Chicken Breasts
- 1 English Cucumber, Grated
- ½ cups Greek Yogurt
- 1 teaspoon Cumin
- ½ Lime, Juiced
- ¼ teaspoons Ground Pepper
- 2 Onions, Thinly Sliced
- ½ Red Pepper, Thinly Sliced
- ½ cups Red Pepper Hummus, Or As Needed
- 3 pieces Naan Bread
- 2 Tablespoons Fresh Cilantro, Roughly Chopped
Preparation
Chicken Marinade:
In a bowl, place 1 1/2 tablespoons olive oil, curry powder, garlic and onion powder, and 1/2 teaspoon salt; mix together. Add chicken breast to the bowl and massage the marinade into the chicken. Cover and refrigerate for about 2 hours.
For the cucumber yogurt sauce, add cucumber, Greek yogurt, cumin, lime juice, remaining salt and pepper to a bowl and mix together. Place in fridge until ready to use.
Heat skillet with remaining 1 tablespoon olive oil to medium high heat. When hot, add onions and saute for about 1 minute. Turn temperature down to medium low and cook until caramelized, about 30–45 minutes.
Start the grill at medium high. When hot, add chicken breast and cook until the internal temperature reaches 165ºF.
Meanwhile, start to prepare your pizza for the grill. Spread the red pepper hummus onto the naan bread in a thin layer, much like you would pizza sauce, about 2 to 3 tablespoons per pizza. Top with onions and red peppers.
Once chicken is done, chop and add to the top of the pizza. Place the pizza on the grill (medium low temperature) and cook until warmed all the way through, about 10 minutes. If the pizza gets too dark on the bottom, take off of grill and put in oven at low broil for about 2–3 minutes.
Top with fresh cilantro and serve with cucumber yogurt sauce. Enjoy!
