MINI INDIAN-STYLE CHICKEN PIZZAS

SERVES 4 • 4 ready made low-carb pizza bases

FOR THE TOPPING

• 2 tbsp coconut oil • 3 chicken breast fillets, cubed • 2 tbsp curry powder • 1 tsp chilli powder • ¾ cup coconut milk • Himalayan salt and black pepper • 200g mozzarella cheese, grated • 200g Rosa tomatoes, chopped • baby salad leaves, to garnish • fresh coriander, to garnish

FOR THE SAUCE

• 15g fresh coriander, chopped • 1 garlic clove, chopped • 2 tsp xylitol • juice of 1 lime • ¼ cup coconut milk • 1/3 cup sour cream

1. For the topping: Heat the coconut oil in a pan, add the chicken-breast cubes and spices and sauté until the chicken is golden brown. Stir in the coconut milk and simmer for 7 minutes. Season well. Remove the pan from the heat and set it aside.

2. For the sauce: Place all the ingredients in a blender and blitz until smooth.

3. Preheat the oven to 200˚C. Cut eight 9cm rounds out of the pizza bases, place the rounds onto a lined baking tray, divide the cheese and tomatoes between the rounds and top each one with the chicken mixture. Bake them for 7–10 minutes.

4. To serve: Serve the mini pizzas hot with the coconut sauce and garnished with salad leaves and fresh coriander.