Curried Chicken Flatbread

Curried Chicken Flatbread (It's Not My Best)

Ingredients

½ cup shaved carrot

2 tsp minced fresh ginger

½ cup rice vinegar

¼ cup water

1 tsp granulated sugar

1½ tsp curry powder

4½ tsp olive oil, divided

½ cup plain yogurt

2 tsp maple syrup

¼ tsp kosher salt

2 cups shredded rotisserie chicken breast (about 8 oz.), warmed

1 tbsp butter

1 cup chopped mushrooms

¼ cup fresh cilantro leaves

Directions

1. Combine carrot, ginger, vinegar, ¼ cup water, and sugar in a saucepan; bring to a simmer over high. Cook 1 minute; remove from heat and let stand until cool.

2. Combine curry powder and 1 teaspoon oil in a medium microwavable bowl. Microwave at HIGH until fragrant, about 45 seconds. Stir in yogurt, honey, and salt until blended.

3. Melt the butter in a sauté pan and cook the mushrooms until they have released their liquid and have browned, about 5 minutes. Remove from heat and set aside

4. Heat a grill pan over high. Brush flatbread crust evenly with remaining 3½ teaspoons oil. Add flatbread to pan; cook until well-marked, about 90 seconds on each side. Cut each naan in half and spread each half evenly with yogurt mixture.

5. Drain the carrot mixture; top the naan evenly with carrots, chicken, mushrooms, and cilantro leaves, and drizzle evenly with the remaining yogurt mixture.