Curry Chicken Pizza

Curry Chicken w. Pesto & Aioli Recipe

Fried in an iron skillet. Something new to my repertoire.

Aioli Sauce

Mix 1/3rd cup mayo, 1 clove minced garlic, 2-3 tsp. warm water, 2-3 tsp lemon juice.

Pico de gallo/salsa
(you’ll only use a little of this; save the rest for something else):

Ingredients:

a) 1 & 1/4lbs of Roma tomatoes, diced. May substitute large cherry tomatoes, or can of diced tomatoes.
b) 1 14.5 oz can of tomato sauce. This makes it a salsa.
c) 2 green onions, finely chopped including the tops.
d) 1/3rd cup red onion. May substitute yellow/white onion, or shallot.
e) 1 jalapeno pepper, minced. May substitute other spice like chili flakes, cayenne, etc.
f) 1/3rd cup fresh cilantro. May substitute dried cilantro.
g) 3-4 cloves minced garlic.
h) 2 Tbls of lime juice. Optional: lime zest.
i) ½ tsp chili powder (a spiace blend).
j) 1-3 tsp of cumin (fresh ground from seed if you can!)
k) Optional: Some honey or sugar.
l) Salt and pepper to taste.
m) Optional: Mashed avocado. The mixture will preserve it beyond expectation.
n) Optional: Grated Parmesan

Curry Chicken

a) 3 Tbl. olive oil
b) 1/3 onion or thick green onions, sliced fine
c) 2 cloves garlic minced
d) 3 Tbl. curry powder
e) 1 tsp. cinnamon
f) 1 tsp. smoked paprika
g) ½ tsp. ground dried ginger root
h) 2tsp. honey
i) Salt to taste
j) ½ lemon, juiced
k) ½ tsp. cayenne
l) About 1/3rd lb. chicken fillets

Curry Chicken w. Pesto & Aioli Recipe

Instructions:

Heat olive oil in a large skillet (large enough for your pizza crust). Sautee onion until browned. Stir in garlic and all the spices + honey. Cook for 2 minutes. Add chicken fillets. Turn over so both sides get covered in the ingredients. Cook until tender, only slightly pink. Remove chicken and let stand. Add pico to pan and cook 2-3 minutes. Add to the chicken mixture. Cut chicken into small bites.

Pizza
1. Pizza crust
2. Mozzarella cheese grated
3. Pesto sauce
4. Aioli sauce (above)
5. You can cook more onion here and add atop the pesto.

Instructions:

1. Add cheese to crust
2. Add pesto on top.
3. Place crust in skillet, and cover. Cook until cheese is melted
4. Add chicken & ingredients on top. Add aioli sauce. Cook 4-6 minutes.
Cut up and serve, or refrigerate to reheat later.