Heat oil and curry paste on low for about 1 min.
Add coconut milk and turn heat to medium for about 1 min.
Add chicken and cook on medium until chicken is just done, pulling the pieces apart as it cooks.
Turn heat to low, add the cashews and cilantro, and let the chicken stew for 3 minutes.
Separate the liquid from the chicken mixture and put aside for later.
Place naan bread on pizza pan or cookie sheet, smear with chutney. Top with shredded carrots and feta, then the chicken mixture, then the cheddar cheese. Place in preheated oven or on a BBQ until cheese is mostly melted.
While this is baking, heat leftover curry sauce with the mint leaves over low heat. Thicken with corn starch.
When cheese is mostly melted, drizzle pizza with red curry sauce and bake for another 3-5 minutes.
Let it cool and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (456g)|
|Recipe Makes: 3|
|Calories from Fat: 663 (70%)|
|Amt Per Serving||% DV|
|Total Fat 73.6g||98 %|
|Saturated Fat 46.7g||233 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 133.3mg||41 %|
|Sodium 543.4mg||19 %|
|Potassium 1114.7mg||29 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 24.6g|
|Protein 52.6g||75 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 953
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