Homemade Indian Food – Chicken Curry & Basmati Rice In A Fluffy Naan Bowl

Today we're cooking up some tasty Indian food! But for all you spicy food-adverse people out there, have no fear, because this scrumptious dish is quite mild. And for all the spicy food lovers out there, feel free to turn up the heat. This is truly a dish that will please everybody!

You'll Need:

For the naan:

  • 1 tsp sugar
  • 5 fl oz water
  • 2¼ tsp active dry yeast
  • 10 oz flour
  • 4 oz plain yogurt
  • ¼ tsp salt
  • 1 tbsp oil

For the chicken curry:

  • 3 tsp curry powder
  • 1 tbsp paprika
  • 2 tsp salt
  • 1 tbsp chili powder
  • 1 tsp pepper
  • 4-5 chicken breasts, cubed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger
  • 8 oz tomato sauce
  • 6 fl oz coconut milk

Extra:

  • 20 oz cooked basmati rice
  • cilantro
  • black sesame seeds
  • lemon zest

Here's How:

1. First prepare the yeast dough for the naan. Mix the sugar, water, and yeast together and let it sit covered for about 5 minutes. Then mix the flour, yogurt, salt, and oil together, add the yeast mixture, and knead until smooth. Brush oil over the dough ball and let sit for at least 1 hour. 

Knead the dough again and cut it into 4 equal sections. Roll each section out so that it resembles flatbread. Cook each flatbread piece in a hot, lightly oiled skillet over medium heat. Once the dough puffs up and bubbles have formed, turn the skillet over to brown the other side with the heat from the stove. Repeat with the other 3 pieces of dough.

2. Remove the naan from the pan and gently press it into a bowl so that it will take on the shape as it cools. Repeat with the other 3 pieces of naan. Feel free to stack the 4 bowls at once so that all pieces cool down at the same time.

3. Place the cubed chicken in a bowl, add the curry powder, paprika, chili powder, salt, and pepper, and mix well. Cook the chicken, together with the onion, garlic, and ginger, in a pan over medium heat. Stir in the tomato sauce and coconut milk and let simmer for about 10 minutes.

Tip: Start cooking the basmati rice so that it will be done at the same time as the chicken curry.

4. Carefully remove the naan bread from the bowls and spoon some basmati rice and chicken curry into each naan bowl. Garnish the bowls with cilantro, black sesame seeds, or lemon zest.

There's much more to this dish than meets the eye, starting with the fact that you can eat the plate! You eat the chicken curry and basmati rice, and then you eat the naan bowl. WOW – there's really nothing more satisfying than looking down after lunch and seeing just the table.

You can find the recipe for the Tandoori Chicken & Bhatura featured in the bonus video here.

Comments

Also hefty