Curried Naan Bread Food

INDIAN CHICKEN CURRY WITH NAAN BREAD

Steps:

• Heat the oil in a pot over medium heat. Add the rice and mix constantly for a minute.
• Add the salt and water and mix. When it starts to boil reduce the heat to a minimum and put a lid on the pot.
• Cook for 15-20min or until all the water has been absorbed. Remove the lid and use a fork to fluff up the rice.
• Mix the flour, yeast, salt and sugar in a bowl. Add the rest of the ingredients and mix.
• Knead the dough until it's homogeneous and shiny.
• Drizzle a bit of vegetable or canola oil in a bowl and place the dough inside. Turn it so it gets coated with the oil. This will help prevent it from drying out as it proofs.
• Cover the bowl with a kitchen cloth and let the dough proof for one hour or until it has doubled in size.
• Divide the dough in 6 portions and stretch them to 2-3mm thick using a rolling pin.
• Preheat a pan on really high heat until it begins to smoke. Paint a bit of vegetable oil on the pan and place a portion of Naan on top. You'll see it puff up and from then give it a couple seconds and turn it around for a few extra seconds.
• Place the bread in a bowl and cover them with a kitchen cloth so they stay warm. You can paint them with a mix of butter and salt or also add garlic like I did.
• Place all the ingredients on a baking tray and into a preheated oven at 180C for 3-5min. We want them to be nice and golden but they also burn pretty fast so keep an eye on them.
• To grind them up I used a mortar and pestle and did it in 4-5 sections. You could also use a spice grinder or a food processor.
• If you can't find any of the spices in their whole version you can replace for their ground version. You should still toast them a bit on a pan on low heat and stirring constantly since they are ready really fast.
• Blend the onion, garlic and ginger. Also blend the tomatoes but keep them separate.
• Place a pot over medium heat and add the oil. Cook the onion purée in there. At first it will release lots of water and you will only have to stir occasionally but as it dries up you need to be more careful because it will start to stick to the bottom of the pot.
• It's ready when the mix has completely caramelized and it has a brown colour.
• Add the blended tomatoes and mix constantly until it thickens up and you can clearly see the bottom of the pan when you stir.
• Add the spices and mix. Then add the chicken and the water and place a lid on the pot. Reduce the heat to medium low and cook the chicken for 10-15min or until nice and tender.

A STOVE TOP NAAN RECIPE THAT IS EASY AND DELICIOUS

Steps:

• Heat the milk in a jug in the microwave or on the hop until it is hand hot.
• Crumble in the fresh yeast, sugar and salt and whisk it all together.
• Covered with a cloth in a warm place for about 20 minutes.
• Now sift the flour into a large bowl.
• Add the baking powder.
• Lightly beat the eggs and yogurt and add to the flour.
• When the yeast/milk mixture has bubbled up, pour it into the bowl and mix everything to combine.
• Knead the dough for about ten minutes until you have a soft - slightly sticky dough ball.
• Place the naan dough back in the bowl and allow to rise for at least one hour and up to 24 hours. The longer the better.
• TO FINISH
• Take a chunk of dough off the dough ball that is about the size of a tennis ball.
• Using your hands or a rolling pin, roll the ball out into a flat circular disc that is nice and thin. (see video)
• Now heat a dry frying pan over high heat and place the disc in it.
• The naan disc will begin to cook on the underside and then bubble on the top.
• Check the bottom regularly to ensure in doesn't burn. If it begins to get too dark, turn the naan over to get a bit of colour on the top.
• Each naan should take you know more than 3 minutes. Keep the naans in a warm place while you cook the remaining dough.
• That's it. Simple and delicious every time.

CURRIED NAAN BREAD

Steps:

• Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes. Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable. Leave to rise for 30 minutes.
• Grease and line a baking sheet. Incorporate the sultanas and chutney into the dough. Divide the dough into six pieces; place them on the baking tray and leave to rest for 1 hour.
• Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25½cm in diameter, put back on the tray and leave to rest for 5 minutes.
• Pour a little olive oil into a frying pan over a moderate and fry naan until browned on both sides. Set aside to cool slightly before serving.

CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY

Steps:

• In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
• In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
• Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
• In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
• To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
• Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
• Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
• Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
• Stir in the tomato paste and cook until aromatic, about 3 minutes.
• Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
• Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
• Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
• Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
• Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
• Brush the naan bowls with warm melted butter.
• Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
• Enjoy!