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CDWM SA - Ep.6 - Shantel - Main

Shantel’s Butter Chicken Curry with Naan Bread

Ingredients

Serves: 6 people

Preparation time: 45 min

Chicken curry

  • 40 ml (8 tsp) oil
  • 4 ml (1 tsp) mustard seeds
  • 2 sticks cinnamon
  • 2 onions, chopped
  • 4 ml (1 tsp) cumin seeds
  • 4 ml (1 tsp) turmeric powder
  • 10 ml (2 tsp) chilli powder
  • 10 ml (2 tsp) coriander powder
  • 320 ml tomatoes
  • 14ml (3 tsp) ginger and garlic, crushed
  • 40 ml (8 tsp) ground cashews
  • 600 g chicken fillets, cubed
  • 6ml (1 tsp) salt
  • 120 ml fresh cream

Naan

  • 500 ml (2 cups) cake flour
  • 10 ml (2 tsp) baking powder
  • 10 ml (2 tsp) castor sugar
  • 4 ml (1 tsp) salt
  • 100 ml full cream milk
  • 10 ml (2 tsp) cumin seeds
  • 10 ml (2 tsp) butter, melted
  • garlic, finely chopped
  • 20 ml (4 tsp) olive oil

To serve

  • cucumber, grated
  • plain yoghurt

Preparation method

Chicken curry

  • Fry mustard seeds and cinnamon until seeds start to pop.
  • Add onions and cumin and cook. Add remaining dry spices. Add tomato, garlic, ginger and simmer 2-3 min.
  • Remove from heat and remove cinnamon stick.
  • Blend with hand blender.
  • Add chicken and simmer 5-7 min. Add salt.
  • Just before serving: Add cream and simmer 3-4 min.
  • Serve with sprig of coriander, grated yogurt and plain yoghurt salad.

Naan

  • Sift dry ingredients (except cumin).
  • Add milk, cumin seeds and butter.
  • Knead well and cover. Allow to rest 10 min.
  • Roll into flat disks.
  • Bake on top shelf of oven, 1-2 min per side.
  • Brush with olive oil and garlic.