Curried Chicken Flatbread

Ingredients

Pickled Carrots

½ cup shaved carrot

2 tsp minced fresh ginger

½ cup rice vinegar

¼ cup water

1 tsp granulated sugar

Yogurt Sauce

½ cup plain yogurt

2 tsp maple syrup

¼ tsp kosher salt

Flatbread

2 chicken breasts (about 8 oz. each)

3 tbsp olive oil, divided

1½ tsp curry powder

1 tbsp butter

1 cup chopped mushrooms

2 pieces naan or flatbread

¼ cup fresh cilantro leaves

Preparation

1. Combine the carrot, ginger, vinegar, water, and sugar in a small saucepan. Bring to a simmer over medium-high heat and cook for 1 minute. Remove from heat and let stand until completely cool, at least 20 minutes.

2. If the chicken breasts are thick, pound to an even 3/4-inch thickness before cooking. Season generously on both sides with salt and pepper. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, until golden and cooked through to an internal temperature of 165°F. Transfer to a cutting board, let rest 5 minutes, then shred using two forks. Set aside.

3. Heat 1 teaspoon of the olive oil in a small skillet over medium heat. Add the curry powder and toast, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool slightly. Stir in the yogurt, maple syrup, and salt until smooth.

4. If the mushrooms are damp, pat them dry with a paper towel before adding to the pan. Melt the butter in a skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 2 minutes, then stir and continue cooking until the liquid has evaporated and the mushrooms are deeply browned, about 5 minutes total. Season with salt. Remove from heat and set aside.

5. Heat a grill pan over high heat until smoking. Brush both sides of the flatbread evenly with the remaining olive oil. Add to the pan and cook until well-marked, about 90 seconds per side. Spread each piece generously with the yogurt sauce.

6. Drain the pickled carrots. Top each flatbread with the shredded chicken, mushrooms, and pickled carrots. Finish with fresh cilantro and serve immediately.