INDIAN CURRY & CARAMALISED ONION PIZZA (Diabetic Lifestyle)
Recipe by @VickieDeBeer
| INGREDIENTS | DOUBLE SERVING | FAMILY SERVING |
| FOR CURRIED CHICKEN | ||
| Chicken Strips | 400 g | 800 g |
| Salt | 5 ml | 7.5 ml |
| Olive Oil | 5 ml | 7.5 ml |
| Garlic, finely chopped | 1 clove | 2 clove |
| Fresh Ginger, finely chopped | 3 cm | 5 cm |
| Green Chilli, finely chopped | 1/2 | 1 |
| Mild Curry Powder | 15 ml | 30 ml |
| FOR THE CARAMELIZED ONIONS | ||
| Medium Onion, thinly sliced | 1 | 2 |
| Olive Oil | 15 ml | 15 ml |
| Butter | 15 ml | 15 ml |
| Mozarella, grated | 100 g | 200 g |
| Cocktail tomatoes, on the vine | 100 g | 200 g |
| Fresh coriander leaves | A handfull | A handfull |
| TrulyGood Vegetable Pizza Base | 2 | 4 |
INSTRUCTIONS:
1. For the chicken: Season the chicken with salt and place it in a glass bowl. Add the rest of the ingredients, mix well and marinate for a few minutes.
2. For the caramelised onions: Heat the olive oil and butter in a small pan over medium-high heat add the onions, cook stirring occasionally, for 10 minutes or until caramelised.
3. Preheat the oven to 200˚C. Place a large baking tray in the oven to preheat.
4. Heat a medium pan over medium-high heat, cook the chicken in batches for 5-6 minutes or until cooked.
5. For the pizzas: Remove the warm tray from the oven and place the pizza basis on it. Top each pizza with mozzarella, onions and chicken, top with the tomatoes on the vine. Bake in the oven for 15 minutes or until the cheese is melted and the tomatoes start to blister. Remove and serve with fresh coriander.
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