This Chicken Curry Flatbread comes alive with a quick and easy but tasty chicken curry. Topped with Red Onion and jalapeno for a balance of bright and spicy flavor.
5 tsp Curry Infused Olive Oil, divided
1 Chicken Breast cut into 1/2 - 1" cubes
2 tsp Mango Masala Rub
2 Tbsp Tomato Paste
1/2 cup heavy cream
1 Tbsp Ginger Balsamic Vinegar, plus more to finish
1/4 tsp Cumin Spice Sea Salt
4 oz Mozzarella, sliced
1/2 Red Onion, thinly sliced
1 Jalapeno, thinly sliced
2 Tbsp Cilantro, chopped
Preheat the grill to 400F
In a skillet over medium high, heat 3 tsp Curry Infused Olive Oil. Add in chicken and season with Mango Masala Rub, let brown 3-4 minutes. Add in tomato paste, heavy cream, balsamic vinegar, and sea salt. Simmer for 10 minutes to let chicken finish cooking.
Rub 2 tsp Curry Infused Olive Oil over both sides of the flat bread. Place on grill and cook 2-3 minutes.
Flip flatbread over and spread 2 Tbsp curry sauce onto flat bread. Layer with mozzarella cheese, chicken, red onion, and jalapeno.
Grill 4-5 minutes more or until the cheese has melted and flat bread is golden around the edge
Top with Fresh Cilantro and a drizzle of Ginger Balsamic before serving.