Hey there everyone! Today I'm sharing this flavoursome chicken curry recipe, along with a YOGHURT FREE naan bread for those of you who don’t have yoghurt at home. Make sure to try out these recipes because they’re super simple and ABSOLUTELY DELICIOUS!
Video link: https://youtu.be/C9hQsMNPU14
Serving size: 4 people
Chicken Curry
Ingredients
1 tsp Salt
1 tsp Dried Coriander
1 Tbsp Turmeric
1 tsp Cayenne Pepper
1 Tbsp Cumin
1 tsp Mustard Powder
1 tsp Cardamom
1 Tbsp Paprika
600g Chicken Pieces (boneless)
1 Tbsp Ginger
1 Tbsp Garlic
4 Tbsp Olive Oil (separated)
1 diced Onion
1 Tbsp Tomato Paste
¾ can Crushed Tomatoes
¾ cup Chicken Stock
3 Tbsp Cream
Steps
Combine salt, dried coriander, turmeric, cayenne pepper, cumin, mustard powder, cardamom, and paprika in a bowl.
Place chicken in a large bowl.
Add ginger, garlic, and half of the spice mixture.
Cover, refrigerate and marinate 1 hour.
After marinating, fry chicken with 2 Tbsp olive oil.
In a separate pan add 2 Tbsp olive oil, onion, remaining spices, tomato paste and fry 3-5 minutes.
Add the cooked chicken, crushed tomatoes and chicken stock.
Cover and allow to simmer for 30 minutes.
After simmering, add cream and combine.
Serve and enjoy!
Naan Bread
Ingredients
2 cups Flour
1 tsp Salt
1 tsp Instant Yeast
310 mℓ Water
Steps
In a mixing bowl add flour, salt, yeast and water.
Use a stand mixer to combine the dough until it forms a ball.
Remove the dough a knead 7-10 minutes.
Cover with a warm towel and allow to rise for 1 hour.
Flour a surface and form small dough balls. Roll out the dough balls thinly.
Place onto a non-stick pan and cook until golden brown.
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