Chicken Curry Naan Bowls

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Ingredients
for 6 servings

RED CHICKEN CURRY

  • 2 tablespoons salt
    1 tablespoon ground pepper
    1 tablespoon ground cumin
    1 tablespoon smoked paprika
    1 tablespoon ground turmeric
    1 tablespoon coriander
    1 teaspoon ground cardamom
    1 teaspoon dry mustard
    1 teaspoon cayenne
    ½ teaspoon allspice
    3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.3 g)
    5 tablespoons full-fat yogurt, divided, plus more for serving
    9 cloves garlic, minced, divided
    1 tablespoon fresh ginger, minced
    3 tablespoons olive oil, plus more as needed
    3 carrots, chopped
    1 white onion, chopped
    1 lb yukon gold potato, chopped (455 g)
    2 tablespoons tomato paste
    28 oz crushed tomatoes, 1 can (795 g)
    2 cups chicken broth (480 mL)
    basmati rice, or long-grain jasmine, cooked, for serving
    1 fresh cilantro, for serving
    Lime wedges, for serving

NAAN BOWLS

  • ½ cup warm water (120 mL)
    2 tablespoons sugar
    1 tablespoon active dry yeast
    4 cups all-purpose flour, plus more for dusting (500 g)
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 tablespoon kosher salt, plus more to taste
    1 cup full-fat yogurt (245 g)
    1 cup whole milk, room temperature (240 mL)
    olive oil, for greasing
    ½ cup unsalted butter, 1 stick, melted (115 g)

Planning

In a little bowl, join the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Mix to join.

In an expansive bowl, include the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the flavor blend. Hurl the chicken until the point when it is completely covered. Cover the bowl with cling wrap, and marinate in the cooler for 2 hours or medium-term.

Make the naan bowls: In a fluid estimating glass, consolidate the warm water, sugar, and yeast. Put aside to blossom for 10 minutes.

Meanwhile, blend the flour, preparing powder, heating pop, and salt together in a vast bowl.

To the yeast blend, include the yogurt and drain. Blend until smooth, at that point fill the dry fixings. Blend to consolidate, at that point dump the batter out onto a floured surface and massage with your hands until the point that it frames a smooth, delicate ball, around 2 minutes.

Place the mixture in a perfect expansive bowl lubed with olive oil and cover with a spotless kitchen towel or saran wrap. Let ascend at room temperature until multiplied in size, around 2 hours.

Warmth the olive oil in a substantial Dutch broiler over medium-high warmth. Working in bunches to abstain from congestion the pot, cook the marinated chicken on all sides until cooked through and sautéed, around 20 minutes. Shower in more oil, as required, to keep the meat from adhering to the base of the pot. Exchange the sautéed meat to a plate as it completes the process of cooking and put aside.

Include the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and held flavor blend, Stir and cook until the point when the vegetables dark colored somewhat and begin to relax, 15 minutes.

Blend in the tomato glue and cook until sweet-smelling, around 3 minutes.

Include the squashed tomatoes and chicken stock. Mix to join. Convey to a stew.

Include the chicken, blend, and come back to a stew. Cover and cook for 30 minutes, or until the point that the potatoes are delicate and the chicken is cooked through.

Blend in the rest of the 3 tablespoons of yogurt, at that point cover and keep warm.

Once the naan batter has risen, dump onto a floured surface, and partition into 6 square with bits. Roll each segment into a ¼-inch (1/2 cm) thick circle, around 10 inches (25 cm) in distance across.

Warmth an extensive cast-press skillet over medium-high warmth. Place a plate of naan batter in the skillet. Cook for around 2 minutes, until the point that the mixture puffs up, at that point flip and cook on the opposite side until sautéed, 1 minute. Exchange the naan to a medium bowl and place another bowl to finish everything. Rehash with whatever is left of the naan mixture, stacking bowls between each round. As the naan cools, they will hold the bowl shape.

Brush the naan bowls with warm liquefied spread.

Fill the naan bowls with the chicken curry and rice. Present with yogurt, cilantro, and lime wedges.

Appreciate!

 

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