|2||Korma Curry Paste|
|1||fresh ginger — thumb sized, grated|
|1||dried red chilli flakes|
|8||chicken thighs — skinned and deboned|
|1||lime — halved, juice only|
|1/2 cup||Greek yoghurt — Greek|
|1||mango — finely diced|
|2||Roma tomatoes — deseeded and chopped|
|1/2||red onion — finely chopped|
|fresh parsley — chopped|
|fresh lime juice|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 240º C.
Brush the naan bread lightly with olive oil and place on a lined baking sheet. Bake for 6-7 minutes until golden and crisp.
In the meanwhile, start with the korma. Mix together the korma paste, ginger and red chilli flakes.
Slice the chicken thighs into narrow strips and coat in the paste. If you have the time, you can prepare the chicken in the morning and leave it to marinade for the entire day, which will improve the flavour tremendously, but a few minutes will do just fine for a midweek rush.
Heat a tablespoon of olive oil in a pan and once the oil is hot, add the chicken. Cook on a high heat until the chicken is nicely browned and cooked half way through. Season with salt and turn over to brown and cook through on the second side.
Spritz with lime juice and stir in the yoghurt. Simmer for several minutes and then remove from the heat. Spread the chicken korma over the crisp naan bases.
Tear the bocconcini mozzarella balls into pieces and dot in-between the chicken.
Bake for 7 minutes until the mozzarella is melted and the naan bases are heated through.
For the salsa, mix all the ingredients together and season lightly with salt and pepper. To serve, spoon the chutney salsa over the hot pizza and finish off with a scattering of micro herbs, if you like.