CRISPY CURRY CUTLET SANDWICHES ON NAAN BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic. Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top. Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat.
- Combine the remaining mint with tomatoes, onions and some salt and pepper.
- Heat the griddle to medium-high heat. Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side. Halve the naan across. Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich.
- Get Rachael's shopping list for this episode's recipes here.
OPEN-FACED SEAFOOD SANDWICHES
Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY
Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 35
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!
Nutrition Facts : Calories 1677 calories, Carbohydrate 189 grams, Fat 67 grams, Fiber 9 grams, Protein 79 grams, Sugar 22 grams
CURRY NAAN OPEN FACED GRILLED SHRIMP SANDWICH
Make and share this Curry Naan Open Faced Grilled Shrimp Sandwich recipe from Food.com.
Provided by Fuichan
Categories Lunch/Snacks
Time 30m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over Alfredo sauce and mixture. Bake until edges are bubbly.
- Add cilantro and seasoning salt and pepper then mix well.
- Heat small skillet on medium heat, put on olive oil add shrimp to cook, then seasoning cumin, salt and pepper.
- Cut Naan half then assemble with tomato sauce, avocado, mushed potato, grilled shrimp, American cheese and Swiss cheese.
- Bake in the oven 2-4 minutes until cheese melt and toast another half together.
- Take out from oven, place on a serving platter with another half piece of Naan on the side and serve it.
Nutrition Facts : Calories 116.7, Fat 9.2, SaturatedFat 4.1, Cholesterol 18, Sodium 330.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.5, Protein 5.7
OPEN-FACE SHRIMP SANDWICHES
Sure, you could cover up these shrimp sandwiches with another layer of bread. But this way everyone gets to see the deliciousness that's in store for them!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Spread bread with dressing; place, cut sides up, on baking sheet. Top with shrimp and cheese.
- Broil, 4 inches from heat, 2 min. or until shrimp are heated through and cheese is melted.
- Sprinkle with cilantro. Squeeze lime juice over sandwiches. Cut each in half to serve.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
CURRY NAAN GRILLED CHICKEN SANDWICH
Make and share this Curry Naan Grilled Chicken Sandwich recipe from Food.com.
Provided by Fuichan
Categories Lunch/Snacks
Time 30m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 16
Steps:
- (Direction for Garlic Herb Butter).
- Put garlic, shallot and cilantro in food processor, chop all.
- Add butter and salt, process well to mix well.
- (Direction for Sandwich).
- Preheat oven 350?F, spread garlic herb butter on Naan then toast lightly. Cut on half.
- Season chicken with salt and pepper then grill, bake bacon to be crisp.
- Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over cumin and Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
- Place Swiss cheese, tomato sauce, sliced avocado, chicken, mushed potato, American cheese and bacon on Naan then bake in the oven 3-4 minutes until cheese is melt.
- Place another half piece of Naan on it, put on serving plate.
SHRIMP AND SPINACH WITH TOMATO CURRY OVER NAAN
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Put naan on a baking sheet and bake until bread is crisp outside but still soft and pliable, about 8 minutes.
- Meanwhile, pat shrimp dry and sprinkle with salt. Melt butter in a 12-inch heavy skillet over moderately high heat, then transfer 1 tablespoon melted butter to a small bowl. Add garlic and shrimp to skillet and sauté over high heat, stirring occasionally, until garlic is pale golden, 2 to 3 minutes. Stir in sauce and water and simmer, stirring occasionally, until shrimp are just cooked through, about 4 minutes. Stir in spinach until just wilted. Season with salt and remove from heat.
- Put hot naan on 4 plates and brush tops with reserved melted butter. Spoon shrimp and curry sauce over naan.
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