Chicken Curry Flatbread

This Chicken Curry Flatbread comes alive with a quick and easy but tasty chicken curry. Topped with red onion and jalapeño for a balance of bright and spicy flavor. You'll definitely be going back for seconds. 

Ingredients:

• 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
• Flatbreads
• 4 oz Mozzarella, sliced
• 1/2 Red Onion, thinly sliced
• 1 Jalapeño, thinly sliced
• 2 Tbsp Cilantro, chopped

Directions:

1. Preheat the grill to 400F. 
2. 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. 
3. Rub 2 tsp Curry Infused Olive Oil over both sides of the flat bread. Place on grill and cook 2-3 minutes. 
4. Flip flat bread over and spread 2 Tbsp of curry sauce onto flat bread. Layer with mozzarella cheese, chicken, red onion, and jalapeño.
5. Grilled for 4-5 minutes more or until the cheese has melted and flatbread is golden around the edge. 
6. Top with fresh cilantro and drizzle of Ginger Balsamic before serving.