A flavorful weeknight dinner thats ready in 25 minutes flat.
Yes, this meal is ready in a snap.
But that doesn’t mean you have to compromise on flavor.
A generous dollop of yogurt is stirred in at the end for added richness and creaminess.
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.
Top flatbreads with chicken curry, cabbage mixture, onion, and remaining 1/2 cup yogurt.
Garnish with mint; fold over.
2,000 calories a day is used for general nutrition advice.
