Chicken Curry with Rice and Naan
This tasty curry recipe is perfect for dinner. Serve over rice with your favorite sides and enjoy and aromatic and spiced filled treat.
Ingredients
For the Naan Bread:
1 cup plain yogurt
4 cups flour
1 tbsp salt
2 tsp instant yeast
1 1/2 cups water
1/3 cup olive oil
For the Curry:
5-6 boneless chicken thighs, cut into bitesize pieces
1/2 yellow onions, diced
1 tbsp minced garlic
1 tbsp minced ginger
1/2 tsp nutmeg
3-4 tbsp yellow curry seasoning
1 large russet potato, peeled and diced
3 cups chicken stock
1 can coconut milk (13.5 oz can)
6 cups cooked rice
Olive oil
Salt and pepper to taste
Instructions
1
To make the naan bread.In the bowl of your bread mixer, add all of the ingredients for the naan bread. Mix until it pulls together into a soft dough and knead for 10 minutes. Cover and set aside until doubled.
2
Heat your pizza stone to 500 degrees are a large frying pan on the stove and pull a baseball size piece of dough and roll into thin oval shape. Spray the rolled out dough with vegetable spray and pan fry or cook on the preheat pizza stone for a few minutes on each side.
3
Once cooked, remove and brush with garlic butter.
4
In a large frying pan, saute the chicken, onions, garlic, ginger and nutmeg until the chicken is fully cooked.
5
Add the diced potato and saute for a couple of minutes. Finally, add the chicken stock and coconut milk. Bring to a simmer and simmer for 10-15 minutes or until the potatoes are tender. If desired, and a little cornstarch slurry to thicken of the curry liquid.
6
Serve the chicken curry with the cooked rice and naan bread.
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