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.