Chicken Curry And Basmati Rice In Fluffy Naan Bowls

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!

Yield: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes

You'll Need:

For the naan bread:

  • 1 tsp sugar
  • ⅔ cup water
  • 1 packet (¼ oz) active dry yeast 
  • 2⅓ cups flour
  • ½ cup plain yogurt
  • ¼ tsp salt
  • 1 tbsp olive oil

For the chicken curry:

  • 1 tbsp curry powder
  • 1 tbsp paprika
  • 2 tsp salt
  • 1 tbsp chili powder
  • 1 tsp pepper
  • 4 chicken breasts, cubed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 cup tomato sauce
  • ¾ cup coconut milk

To serve:

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

Here's How:

1. For the naan bread, mix the sugar, water, and active dry yeast together and let sit covered for about 5 minutes. Then mix the flour, plain yogurt, salt, and olive oil together, add the yeast mixture, and knead until smooth. Brush olive oil over the dough ball and let sit for at least 1 hour. After 1 hour, knead the dough again and cut it into 4 equal sections. Roll each dough section out so that it resembles flatbread and cook each piece one at a time in a lightly oiled skillet over medium heat. Once the dough puffs up and bubbles have formed, pick up the skillet, turn it over, and brown the top of the dough with the heat from the stove.

2. Gently press each piece of warm naan into a separate glass bowl so that it takes on the rounded shape as it cools. Feel free to stack the 4 bowls at once so that all the bread pieces cool at the same time.

3. For the chicken curry, place the cubed chicken in a large bowl, add the curry powder, paprika, chili powder, salt, and pepper, and mix well. Cook the seasoned 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.

4. Carefully remove the naan bread from the glass bowls and spoon some cooked basmati rice and chicken curry into each naan bowl. Garnish the dishes 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. WOW – there's really nothing more satisfying than looking down after lunch and seeing just the table!

Get the recipe for the Tandoori Chicken & Bhatura featured in the bonus video.


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