Chicken Korma Naan Bread Pizza

Quick suppers are about taking as many short cuts possible, without compromising on taste or flavour. My spicy Chicken Korma Naan Bread Pizza with melting mozzarella and mango chutney is as quick as it is delicious.

A good spice paste is the quickest route to big flavours without the fuss. A homemade curry paste is my preferred choice, but for this speedy pizza we’re all about simplifying and saving time. I’ve added some chilli and freshly grated ginger to the paste, which gives the chicken korma a little extra heat. If you don’t have these two ingredients, the paste alone should do the trick. For this recipes, I’m using Woolworths ready made naan bread. The salsa however, is e.s.s.e.n.t.i.a.l. You’d think it could go without, but give it a try. You’ll be so glad you did. The fresh chutney salsa is just what this pizza needs.

Chicken Korma Naan Bread Pizza

Makes 2

30 ml (2 tablespoons) korma paste
15 ml (1 thumb sized) piece of ginger, grated
a pinch of dried red chilli flakes
8 chicken thighs, skinless and deboned
30 ml lime juice
125 ml (1/2 cup )Greek yoghurt
bocconcini mozzarella
2 large naan breads

Mango Salsa

1 mango cheek or 2 small nectarines, diced
2 Roma tomatoes, deseeded and cut into small dice
1/2 red onion, finely diced
a handful of flat leaf parsley, roughly chopped
15 ml (1 tablespoon) fruit chutney
30 ml (2 tablespoons) olive oil
a squeeze of lime juice
salt and freshly ground black pepper, to taste

Preheat the oven to 240º C. Brush the naan bread lightly with olive oil and place on a lined baking sheet. Bake for 6-7 minutes until golden and crisp.

In the meanwhile, mix together the korma paste, ginger and chilli flakes. Slice the chicken thighs into narrow strips and coat in the paste. If you have the time, you can prepare the chicken in the morning and leave it to marinade, chilled until you’re ready to make the pizzas.

Heat 15 ml olive oil in a pan until hot. Add the chicken and cook on a high heat until golden, about 5-6 minutes. Season with salt and turn, cooking on the second side. Drizzle over the lime juice, then add the yoghurt. Simmer for several minutes.

Divide the chicken korma between the naan bread. Tear the bocconcini into pieces and dot between the chicken. Bake for 7 minutes until the mozzarella is bubbling and melted.

For the salsa, combine all the ingredients together in a mixing bowl. Season lightly with salt and black pepper. Spoon the chunky  salsa over the hot pizza and serve immediately.