Simple Gluten Free Kitchen

Curry Chicken and Kale Pizza

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A few months ago I shared with you a meat balls pizza with egg less crust. I am saying egg less because you won’t find good recipes of gluten free pizza without eggs. Once you will try this crust, you’ll know how much better it tastes than store bought GF crust with eggs and how easy it is to make.

 

 

Pizza is usually considered unhealthy but it doesn’t have to be if you choose the right kind of crust, healthier toppings and less cheese. I topped this pizza with curry chicken and kale, a wonderful combination, that is more delicious than you can imagine. The  curry powder I used is home made and I use Alton Brown’s recipe, though I never add turmeric and cayenne in the powder. This pizza recipe is also a great using tofu, instead of chicken.

 

 

Kale was one of the new food that I added to my diet just a few years ago after learning about its impressive nutritional profile. Although I eat greens but did not go beyond spinach, arugula and romaine in salads. I started off with Kale chips which was surprisingly delicious, then gradually I added in to my saag dish ( indian cooked greens) and then raw in salads.

 

 

Having a frozen pizza crust prepared ahead of time is just convenient for some days. I individually wrap the crust in aluminum foil before freezing. When required I just pull out, leave it on counter for 15 minutes and then its ready to go in the oven with toppings.

I made two round 9″ pizza crusts from my basic pizza crust, recipe here.

 

 

CURRY CHICKEN AND KALE PIZZA
Ingredients:

1 9-10″ pizza crust
1 chicken breast (115 gm), diced
2 tbsp butter milk
1/2 tbsp lemon juice

1/2 tsp curry powder
1/4 tsp turmeric
1/4 tsp red chilly powder
salt as per taste
1 tbsp chopped cilantro
35 gm red onion, sliced
85 gm tomato,sliced
30 gm bite size kale leaves ( about1.25 cup)
1.5 tbsp pizza sauce
1/5 tbsp thick yogurt or sour cream
1 tbsp oil
mozzarella cheese 

Method:
Marinate diced chicken for two hours in buttermilk, lemon juice, curry powder, turmeric, red chilly powder, cilantro and salt.

Grill or broil the chicken on medium to get charred on all sides. Take out pizza crust from freezer if using the frozen one. Leave it out for 15 minutes.

Heat oil in a pan, add sliced red onion. Give it a quick stir on high heat. Add kale and sliced tomatoes and cook turning with tongs, until wilted and bright green, just about 1 minute. Remove from heat.

Pre heat oven to 550 degrees F. Lay out the pizza crust on an oven tray.

Blend pizza sauce and yogurt / sour cream. Spread sauce on the pizza crust. Top it with kale mixture. Add grilled curry chicken pieces. Lightly sprinkle mozzarella cheese and bake until the cheese is melted.

 

You might also like:

Your Very Own Gluten Free Panettone
Saunf Wali Meethi Roti (mom's recipe)
Creamy Edamame Dip

Reader Interactions

Comments

  2. Kale and curry chicken are both my fav too and you are right about why pizzas can be unhealthy and its all about the ingredients used to make them.

    Lovely flavours and look splendid. Pizzas again wrapped in foil and kept in the fridge are quick fixes meal and just warming up before being enjoyed.

    Reply

  3. This does sound like a delicious blend. Very creative making a pizza with curry chicken on top. Also, the addition of the kale does add a lot of healthy nutrients. I would love to have a few slices-yum!

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  5. This pizza sounds wonderful my friend – a great mix of Indian flavours and with a very versatile crust 😀
    Thanks for sharing!

    Cheers
    Choc Chip Uru

    Reply

  10. This pizza sure looks delicious ! Love those different yummy topping and healthy as well ! 🙂

    Re ice cream at my page , maybe you can use yogurt instead of eggs 😀

    Reply

  11. Never had a crust with out eggs! I must get out more! Enjoying this pizza – I like varied pizzas but it never dawned on me to use a curry. Although a curry and flatbread are wonderful! Kale? Use it a lot. Don’t love copious amounts of it raw but adore it cooked or sliced thin and added to salads.

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  12. Love your Indian twist on the pizza with the curry chicken!Sound absolutely delicious!I love Kale too and can imagine the lovely flavors in your pizza!

    Reply

  14. Just back from a blogging trip in Malaysia. How r u, my dear? Have u been cooking a lot? Hope I didn’t miss much. Love pizzas & your fillings look so gorgeous. I’ll be back for more….

    Reply

  16. hi balvinder, i love most veggies, its their nutrition that made me, the bitter ones are even more nutritous, so i learn to acquire the taste. your pizza looks very appetizing and seems simple to follow..love this, bookmarked with thanks. have a nice day dear

    Reply

  17. I love just about any greens and love to use kale in many of my dishes (great way to get the kids their greens). 😉 I just had fresh young kale for the first time last fall in a green salad and it was amazing!! This pizza looks really good- never thought of an Indian inspired pizza. You mentioned you don’t use turmeric in your curry seasoning mix- do you cook with turmeric usually? The Indian man at the international store near me said they use turmeric, chili and one other spice (I can’t remember) as the basis for many of their dishes.

    Thanks for the feedback on my blog posts- I finally fixed the problem with google reader and it finally started pulling in my feeds. So that is why you probably got so many at once. I’m happy it is finally working! Have a great week/weekend.

    Reply

    • Hi Sarah, that Indian man was right. We use turmeric in every vegetable or lentil curry. When I say I do not add turmeric in curry powder means just the curry powder. If you look at Alton Brown’s recipe, he has added it. I use turmeric separately. Our garam masala also does not have turmeric in it.

      Reply

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