To wrap up SuperFoods month, I am finished up with Turmeric. It's a wonderful spice used mostly in Asian and Middle-Eastern cooking. It has a beautiful orangy color, it's a little smoky and not very overpowering. It's used as a coloring agent in many processed foods.
Almost every curry mix I've seen has turmeric in it, so I naturally decided to showcase Turmeric in a curry dish. JJ isn't really fond of curry with vegetables and coconut milk with a meat over rice, like it's normally served, so I decided to try create something that he might like - pizza!
I found a ginger mango chutney last time I was at Trader Joes, so I thought that would be a good base for the pizza, then I topped it with some veggies and the curry marinaded chicken. We both decided the chutney was not that good, too sweet and it had a weird tang to it. So I would like to go back and change this pizza a bit... maybe a regular mango chutney that doesn't have so much sweetness and ginger... or maybe TJ's curry simmer sauce...
Chicken and Mango Curry Pizza
1 c. plain lowfat organic yogurt
1 tbsp. curry powder
1/2 lb. chicken tenders, diced
1 pizza crust, par baked (I used my homemade recipe here)
1/2 c. TJ's ginger mango chutney (or try simmer sauce or any other chutney)
1/2 red onion, sliced
1 red bell pepper, sliced
1 mango, diced
1 4 oz. log organic goat cheese, crumbled
1 tbsp. minced cilantro
Whisk together yogurt and curry powder in a tupperware dish.
Fold in chicken tenders, refrigerate overnight.
Preheat oven to 450 degrees.
Prepare pizza dough, spread out over a pan.
Top with chutney, onions and bell peppers.
Bake for 12 minutes.
While pizza cooks, preheat a nonstick skillet over medium high heat.
Add chicken, brown and cook through, about 6-8 minutes.
Take pizza out of the oven, turn broiler on.
Top pizza with mango, chicken and goat cheese.
Place under the broiler until cheese is melted and crust is brown.
Sprinkle with cilantro.
A Year Ago: Spicy Orange Chicken with Broccoli and Peppers