Grilled Chicken Curry Flatbreads

Recipe by Ivy Odom of


Servings: 4

Serving size: ½ flatbread


1/2 cup shaved carrot

2 teaspoons minced fresh ginger

1/2 cup rice vinegar

1/4 cup water

1 teaspoon granulated sugar

1 1/2 teaspoons curry powder

1 1/2 tablespoons olive oil, divided

1/2 cup plain whole-milk yogurt (not Greek-style)

2 teaspoons honey

1/4 teaspoon kosher salt

1 (8.8-oz.) pkg. whole-grain naan

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

2 ounces fresh snow peas, very thinly diagonally sliced (about 1/2 cup)

1/4 cup fresh cilantro leaves

1/4 cup dry-roasted unsalted peanuts, chopped

1/4 cup golden raisins


Cooking instructions: Combine carrot, ginger, vinegar, 1/4 cup water, and sugar in a saucepan; bring to a simmer over high. Cook 1 minute; remove from heat, and let stand until cool. Combine curry powder and 1 teaspoon oil in a medium microwavable bowl. Microwave on high until fragrant, about 45 seconds. Stir in yogurt, honey, and salt until blended. Heat a grill pan over high. Brush naan evenly with remaining 3 1/2 teaspoons oil. Add naan to pan; cook until well-marked, about 90 seconds on each side. Cut each naan in half, and spread each half evenly with 1 tablespoon yogurt mixture. Drain carrot mixture; top naan evenly with warm carrot mixture, chicken, snow peas, cilantro leaves, peanuts, and raisins. Drizzle evenly with remaining yogurt mixture.


(Nutrition Per Serving: 453 calories, 15g total fat, 3g saturated fat, 608mg Sodium, 50g carbohydrate, 8g fiber, 14g sugar, 32g protein)


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