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CDWM SA - Ep.13 - Rasheda's - Main

Rasheda’s Butter Chicken Curry & Naan

Ingredients

Serves: 4 people

Preparation time: Curry: 95 min, Naan: 60 min

Chicken curry

  • 6 chicken breasts
  • 500 g butter
  • 1 onion
  • 1 x 150 g tin tomatoes
  • 1 tub fresh cream
  • pinch sugar
  • 1 tsp salt
  • 1 tbsp paprika
  • 1 tbsp mother in law spice
  • 1 tbsp chilli
  • 1 tbsp crushed chilli
  • 1 tbsp jeera (cumin)
  • 1 tbsp koljana (coriander powder)
  • 50g tub coriander

Naan bread

  • 6 pkts dry yeast
  • sugar
  • salt
  • water, luke warm
  • 250 g unsalted butter
  • 500 g bread flour
  • pinch cumin seeds
  • plain yoghurt

Preparation method

Chicken curry

  • In pan, heat butter and sauté onion.
  • Add tomatoes, cream, sugar, salt, all spices and tub coriander. Cook through.
  • Add chicken. Cook 30 min.
  • Vegetarian option: Replace chicken with chickpeas.

Naan bread

  • In bowl, mix together yeast, sugar and salt. Add warm water and combine.
  • Melt butter.
  • In separate bowl, mix together flour and salt. Add melted butter, cumin seeds, yoghurt and yeast mixture.
  • Knead dough. Cover and allow to prove.
  • Bake 30 min.