Curry Chicken Flatbreads


Curry Chicken Flatbreads

So, you’ve made Tandoori Drumsticks over Mint Basmati Rice and now comes the amazing part...

Here are two UNIQUE meals you can make using those leftovers. They are SO good and SUPER fast, what could be better than that?

LEFTOVER REMIX MEAL #1: Curry Chicken Flatbreads

Serves 2 if cooking the “stack” of 3 meals. Serves 3-4 if cooking this meal only.

Ingredients:

  • 4 pieces of naan, or other flatbread
  • 1 ½ pounds Tandoori Chicken,* or can substitute cooked chicken thighs
  • 1 small cucumber
  • ½ cup pumpkin puree
  • ½ cup Mango Chutney*
  • 2 tablespoons mint leaves, chopped
  • Crushed red pepper, to taste

*If cooking the “stack” of 3 meals, you will have this leftover from Tandoori Drumsticks over Mint Basmati Rice

Directions:

  1. Preheat oven to 425.
  2. Place your naan/flatbreads directly on the rack and cook until hardened, about 4-6 minutes, flipping once.
  3. Meanwhile, slice the meat from your chicken thighs and dice your cucumber. Make your pumpkin spread by combining pumpkin puree with Mango Chutney.
  4. Remove your naan/flatbreads from the oven once hardened and spread with pumpkin sauce. Top your breads with sliced chicken, cucumbers, mint and crushed red pepper.


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LEFTOVER REMIX MEAL #2: Apple and Raisin Chicken Salad

Serves 2

Ingredients:

  • 1 cup sliced almonds
  • 1 ½- 2 pounds Tandoori Chicken,* or can substitute cooked chicken thighs
  • 4-6 ounces Roasted Curry Cauliflower,* or can substitute roasted cauliflower
  • ¼ cup plain Greek yogurt
  • 2 tablespoons mayo or avocado mayo
  • 1 tablespoon honey
  • ½ -1 teaspoon curry powder
  • ½ -1 teaspoon turmeric
  • Salt and pepper, to taste
  • ¾ cup raisins or currants
  • Toasted naan, optional

*If cooking the “stack” of 3 meals, you will have this leftover from Tandoori Drumsticks over Mint Basmati Rice.

Directions:

  1. For quick toasting, set oven to a high broil. Spread sliced almonds out on a baking sheet and spray with olive oil. Place in the oven for 2-3 minutes, until toasted and browned.
  2. Dice the meat from your chicken thighs and chop your roasted cauliflower into bite size pieces.  Also dice 1 apple. In the bottom of a medium bowl, add Greek yogurt, mayo/avocado mayo, honey, curry powder, turmeric and some S/P. Mix well, then stir in raisins/currants, diced chicken and apples.
  3. Plate your mixed greens and add chicken salad on top. Top with a handful of toasted almonds and enjoy!
  4. Serve with a side of naan/bread, optional.

 

Our meal stacking system changes everything.

With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

Get 2 Weeks Free!

Each day’s cooking is a building block for the next day’s meal.

The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

Featured in:

Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida