Chicken Curry and Naan

naanI have always wanted to try to make all of the breads from all around the world.  It’s an ambitious wish, and I probably will never make even a third of the world’s breads, but making Naan can now be scratched off that bucket list.  What a treat it was to have something a little exotic for dinner tonight.

I made a very simple Chicken Curry to go with the Naan.  Served by itself or with rice, it’s gluten free.  The naan is made with regular flour, so it is off limits to me, but the family loves it.Easy Chicken Curry

Naan
Author: 
 
Ingredients
  • 2¼ tsp yeast
  • 1 cup warm water
  • ¼ cup sugar
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 4½ cups flour
  • 2 Tbsp butter, melted
Instructions
  1. In mixing bowl, dissolve yeast in warm water with sugar and salt.
  2. Let stand about 10 minutes, until frothy.
  3. Stir in milk, egg, and enough flour to make a soft dough.
  4. Mix in mixer with dough hook or knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
  5. Place dough in a well oiled bowl, cover with a damp cloth, and let it rise 1 hour, until the dough has doubled in volume.
  6. Punch down dough.
  7. Pinch off small handfuls of dough about the size of a golf ball.
  8. Roll into balls, and place on a tray.
  9. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  10. Preheat griddle to medium high.
  11. Roll one ball of dough out into a thin circle.
  12. Lightly oil griddle.
  13. Cook for 2 to 3 minutes, or until puffy and lightly browned.
  14. Brush uncooked side with butter, and turn over.
  15. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
  16. Remove from griddle, and continue cooking the rest.

Simple Chicken Curry

Chicken Curry
Author: 
 
Ingredients
  • 2 pounds boneless skinless chicken breasts, cut into ½-inch chunks
  • salt and pepper to taste
  • 1½ Tbsp olive oil
  • 2 Tbsp curry powder
  • ½ onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 2 Tbsp honey
Instructions
  1. Salt and pepper the chicken.
  2. Heat oil and curry powder in a large skillet over medium-high heat for 5 minutes.
  3. Stir in onions and garlic, and cook 1 minute more.
  4. Add chicken, tossing lightly to coat with curry oil.
  5. Reduce heat to medium, cover and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  6. Pour coconut milk, tomatoes, tomato sauce, and honey into the pan, and stir to combine.
  7. At this point, the sauce is quite runny.
  8. Simmer, uncovered stirring occasionally, until sauce is thickened and reduced, about 1 hour.
  9. Serve with Naan or over rice.
Notes
This curry by itself is gluten free. Serve it over rice for a complete dish.

 

 

 

10 thoughts on “Chicken Curry and Naan

  1. >I'm almost embarrassed to admit that I've never had Naan. You make it look so easy.. I should give it a try.

  2. >Oh boy oh boy do I love the looks of that dinner! I love naan!

    I hope a bunch of people hopped over to pay you a visit, thanking you profusely for introducing them to Warm Delights. You've changed my life forever. I will have to run many miles to compensate for Warm Delight calories…but it's worth it. We talked about having some friends over–I think I'll serve mix-in-your-own warm delights.

  3. >I love anything curry. Unfortunately, hubby does not. I may just have to make this for myself! I hope you will join me beginning in August for Crock Pot Wednesdays at DiningwithDebbie.blogspot.com. I'd love to see you there.

  4. >I just made this last night: YUM YUM YUM!!!

    Great, easy recipe…absolutely loved it. Even my husband, who's never had curry loved it.

    Posted about it with a link to your recipe on my blog!

    Thanks for the recipe and inspiring me to make naan!

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