Curry Flatbread


  • 4 pieces naan, or other flatbread

  • 1-1/2 lb. Chicken

  • 1 small cucumber

  • 1/2 c. pumpkin puree

  • 1/2 c. Mango Chutney*

  • 2 tbsp. mint leaves, chopped

  • Crushed red pepper, to taste


  1. Preheat oven to 425°.

  2. Place naan/flatbreads directly on the oven rack and cook until firm/crispy, about 4 to 6 minutes, flipping once.

  3. Meanwhile, slice the meat from chicken thighs and dice cucumber.

  4. Make pumpkin spread by combining pumpkin puree with Mango Chutney.

  5. Remove naan/flatbreads from the oven once firm and spread with pumpkin sauce.

  6. Top breads with sliced chicken, cucumbers, mint and crushed red pepper.