Lately we’ve been really into Thai and Indian food. Not only do they bring a vast array of wonderful flavours to your plate, but they are relatively easy to make and turn into incredible leftovers. Among our favourites are Pad Thai, chicken cashew, chicken tikka masala and curries – I can’t forget about the curries. This recipe is a great twist on an Indian classic, merged with another one of our all-time favourites – homemade pizza.
Long before I thought of making an Indian inspired pizza I’ve been using Naan bread as an easy base when I’m short on time. So when I was planning out our meals last week and I had to decide between making pizza and making a curry, I just decided to merge the two. Using store bought Naan bread (I still want to make my own) and my homemade curry paste, I pulled together this amazing dish that had Katie asking for seconds. And thirds.
1 medium white onion, peeled and diced
4 large cloves garlic, minced
1 jalapeño pepper, seeded and diced (for a spicier curry paste, leave in the seeds)
1-2 inch chunk of ginger, peeled and diced
2 tbsp curry powder
1 tbsp ground coriander
1 tsp cumin
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp mustard powder
1/4 tsp ground black pepper
1/4 tsp coarse salt
1 tbsp apple cider vinegar
2 tbsp vegetable oil
Chicken Curry Pizza
1 large skinless, boneless chicken breast, cubed
1 large eggplant, cut into coin like slices
1 large red bell pepper, cut into large flat slices
1 large white onion, sliced into rings
4 naan breads
Olive oil for brushing naan breads
3/4 cup plain greek yogurt
1/2 cup fresh cilantro springs
Preheat the oven to 350F. Add all of the curry paste ingredients into a food processor and blend until you’ve got a smooth like paste. Set aside for later.
Place the eggplant slices, bell peppers and onion on a non-stick baking sheet and brush with some of the curry paste. Bake for 10 minutes. Remove, flip all of the veggies and brush the other side with more curry paste. Bake for another 10 minutes, or until the vegetables have softened up.
While the veggies are baking, its time to grill the chicken on the stove. Preheat a frying pan over medium heat. Toss the chicken in about 1/4 cup of the curry paste, until it is well coated. Grill chicken until fully cooked.
Now it’s time to grill your naan bread.
Doing this first will ensure that your naan ends up nice and warm, soft and a little bit crispy, instead of it getting soggy and flimsy. I like the use the BBQ or a pan that will leave nice dark grill marks on the bread. Brush each piece of naan bread and grill both sides until you’ve reached that desired texture.
Once you’ve got your grilled naan bread it is time to top your pizzas. Spread the eggplant, bell pepper, onion and chicken evenly across all of the naan breads and bake in the over for 5-8 minutes. While they are baking, add the greek yogurt to your curry paste and mix thoroughly.
When your pizzas are done baking, remove from oven and drizzle with the yogurt-curry peste and garnish with fresh cilantro springs.
Serve with a nice cold beer and enjoy.