As a foodie who also likes to get creative in her own kitchen, I post many photos of experiments in baking and cooking on my social media accounts. Recently, this curry chicken flatbread got tons of interest from followers, with friends asking me to share the recipe – I thought I’d post here on Things I’m Loving as well!
This is a completely gluten-free dish packed with healthy greens and lean protein. The flatbread is a recipe courtesy of the girls over at Tone It Up (I’m currently following their nutrition program – be sure to check out their workout videos too), using coconut flour, egg whites, almond milk, and spices. The toppings were developed from my own imagination based on flavour profiles I’ve enjoyed at restaurants. Since I am really focused on healthy eating, losing weight, and overall wellbeing, I endeavored to use only small amounts of healthy fats, utilizing herbs and spices instead.
Caveat: I didn’t make take while cooking, so although I did my best to replicate my steps and measurements in the recipe below, please excuse any vagueness and feel free to play with quantities yourself. Taste as you go!
Kate’s notes: In preparing this recipe I found the mix to be really dry, so I added quite a bit of almond milk to the dough before placing on the baking sheet. Play with it until you’re happy. Next time I will try this with almond or brown rice flour to see how the consistency differs. It still worked and tasted great this way.
1/2 cup coconut flour
4 egg whites
1 cup almond milk (unsweetened, original)
1 Tbs parsley
1 tsp rosemary
1/2 tsp garlic powder
1/2 tsp sea salt
pepper to taste
Preheat oven to 375F. Combine dry ingredients in a bowl. Whisk eggs and almond milk together in a separate bowl and pour into dry ingredients. Mix until smooth and clump free. Allow it to sit for a few minutes while you line a baking sheet with parchment paper and spray with non-stick cooking spray. Pour (for me, it was more like scoop and form) batter into two circles – no more than 1/2″ thick. Bake for 20 minutes or until golden brown and cooked through (I ended up flipping the flatbreads once and cooking about 10 extra minutes to get the browning I was looking for).
When cooked, set aside to prepare chicken and toppings.
2 boneless, skinless chicken breasts
1 Tbsp extra-virgin olive oil
3/4 cup non-fat plain greek yogurt
2 Tbsp almond milk (unsweetened, original)
2 Tbsp curry powder
1 tsp garlic powder
Pre-heat oven to 350F. Place raw chicken breasts on a baking sheet. Drizzle olive oil on top and season with salt and pepper. (Keeping it simple here!) Bake in oven for 25 minutes until chicken is cooked through.
Meanwhile, in a small bowl, mix together greek yogurt, almond milk and spices.
Remove chicken from oven once cooked. When cool enough to handle, cut cooked chicken breasts into approx. 1″ cubes. Place in a medium bowl, pour yogurt onto cooked chicken pieces and mix to coat.
Note: If you have time, the chicken would benefit from being marinating prior to cooking in the curried yogurt. If you want to give that a try, cut up raw chicken, place in yogurt sauce and leave in fridge for 30min – 1 hour or so. Cook the chicken pieces on their own before placing on flatbread and warming through (ie. DON’T put raw chicken on the flatbread, cause that would just be silly).
2 cups arugula
1/4 cup pine nuts
1 clove garlic
2 Tbsp extra virgin olive oil
Use a magic bullet or food processor to blend all ingredients together. Add olive oil or even a bit of water as needed to get a fine, smooth consistency.
This is a lovely, raita-inspired sauce that provides a cool contrast to the curry. I didn’t have any cucumber at the time , which would be a perfect addition here by grating it into the yogurt.
1/2 cup non-fat plain greek yogurt
1/4 cup almond milk (unsweetened, original)
2 Tbsp finely chopped mint
Mix ingredients together in a small bowl. The consistency you’re looking for here is one where it’s thin enough to drizzle over top the finished flatbread after cooking – the sauce should run off the back of a spoon. Use salt and pepper to taste.
Set aside to let the mint infuse into the yogurt.
First, get that oven pre-heating to 375F. Turning your attention back to the two flatbreads you have on that baking sheet with parchment paper, spoon a generous amount of arugula pesto onto each. Using the back of a spoon, spread the pesto evenly to about 1/2″ from the edge.
Place in oven for 15-20 minutes or until heated through.
Once cooked, top with pine nuts and a handful of fresh arugula in the centre. Drizzle with the mint-yogurt sauce.
Don’t be afraid to experiment and make this recipe your own with different ingredients or topping variations! The possibilities are endless. Have fun with it!