Heat a grill pan over high heat. Spray both sides of naan with cooking spray. One at a time, place in hot pan and grill for 2 to 4 minutes, until grill marks form, turning once. Remove from grill pan; set aside.
Indian Chicken Curry on a warm toasted flatbread is only 4 ingredients away when you reach for Culinary Tours Butter Chicken Sauce.
Servings and Ingredients
|2 (8.8-oz. each) pkgs. naan, (4 flatbreads)|
|1 c. mini bell peppers, seeded and thinly sliced|
|4 c. Hy-Vee rotisserie chicken, shredded|
|1 (13.5-oz.) jar Culinary Tours butter chicken sauce|
|Desired toppers, such as: golden raisins, chopped Hy-Vee peanuts, chopped cilantro, and/or Hy-Vee plain Greek yogurt|
Things To Grab
- Grill pan
- Hy-Vee nonstick cooking spray
- Medium nonstick skillet
Spray a medium nonstick skillet with cooking spray. Add bell peppers and cook for 1 to 3 minutes or until crisp-tender, stirring often. Remove from heat; set aside.
Add chicken and butter sauce to skillet. Heat through, stirring often.
Spread chicken mixture on grilled naan. Sprinkle with bell peppers and desired toppers and drizzle with Greek yogurt.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 120mg
- Sodium: 1660mg
- Total Carbohydrates: 680g
- Protein: 36g