Food Recipes Open-Face Chicken Curry Naan Be the first to rate & review! A flavorful weeknight dinner that’s ready in 25 minutes flat. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on November 18, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Yes, this meal is ready in a snap. But that doesn't mean you have to compromise on flavor. This chicken dinner is in fact bursting with fresh, bright, spiced flavors, thanks to red curry paste, fresh lime juice, and serrano chile. A generous dollop of yogurt is stirred in at the end for added richness and creaminess. For perfectly warmed and pliant naan, brush the flatbread with oil and place it in a hot oven until it's warmed and toasted, which takes just a few minutes. Or if you have a gas range, place the naan directly over the flame and flip with tongs until the bread is charred on both sides. Ingredients 1 cup shredded cabbage 2 tablespoons fresh lime juice (from 2 limes), divided 1 teaspoon kosher salt, divided 2 tablespoons canola oil, divided 1 1/2 lb. ground chicken 1/4 cup red curry paste 1 tablespoon thinly sliced serrano chile 3/4 cup plain whole-milk yogurt, divided 4 naan flatbreads (such as Stonefire), toasted 1/4 cup thinly sliced red onion Chopped fresh mint, for garnish Directions Toss together cabbage, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken and break into large pieces with a wooden spoon. Cook, undisturbed, until bottom is lightly browned, about 6 minutes. Cook, stirring, until no longer pink, about 4 minutes. Drain chicken in a colander. (Do not wipe skillet clean.) Heat remaining 1 tablespoon oil in skillet over medium. Add curry paste and chile; cook, stirring constantly, until very fragrant, about 2 minutes. Return chicken to skillet; stir to coat in curry paste mixture. Stir in 1/4 cup yogurt and remaining 1 tablespoon lime juice and 3/4 teaspoon salt. Remove from heat. Top flatbreads with chicken curry, cabbage mixture, onion, and remaining 1/2 cup yogurt. Garnish with mint; fold over. Rate it Print Nutrition Facts (per serving) 709 Calories 32g Fat 56g Carbs 51g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 709 % Daily Value * Total Fat 32g 41% Saturated Fat 8g 40% Cholesterol 188mg 63% Sodium 1236mg 54% Total Carbohydrate 56g 20% Dietary Fiber 3g 12% Total Sugars 8g Protein 51g Vitamin C 28mg 140% Calcium 180mg 14% Iron 5mg 30% Potassium 1530mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.