One of my very early videos was for a naan recipe. It’s time to redo and improve it. To go along with the delicious delicate naan, we’ll also make a rich and creamy chicken curry.
You can adjust this recipe. Make it vegetarian or even vegan. To make it vegetarian swap the chicken for paneer, chickpeas, roasted veggies, or anything else you fancy.
To make it vegan swap the yogurt in the dough for a plant-based option like vegan yogurt or even coconut milk. If you are going to use something not very acidic, the lower the amount of liquid to 175g (6.2oz).
For the garlic butter you could use oil or some other plant fat instead. The same goes for the curry. Instead of finishing it with double cream use coconut cream. And instead of chicken you can use chickpeas, vegetables and/or tofu.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
250g (8.8oz) white bread flour
5g (0.17oz) salt
5g (0.17oz) sugar
3g (0.1oz) instant dry yeast 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast
5g (0.17oz) oil
200g (7.05oz) yogurt
Cumin seeds for rolling
For the garlic butter –
2 tablespoons of softened butter
Chopped coriander
1 minced clove of garlic
Pinch of salt (Mix everything ready for spreading)
For the curry base –
30g (1oz) butter
100g (3.5oz) onion
20g (0.7oz) garlic
20g (0.7oz) ginger
400g (14.1oz) tomato
40g (1.4oz) cashew nuts
–
5 cardamom pods worth of seeds
1 large bay leaf or 3 small ones
5 cloves
1g (0.035oz) cinnamon
4g (0.14oz) chili powder
5g (0.17oz) ground coriander
5g (0.17oz) garam masala
3g (0.1oz) salt
To finish the curry –
400g (14.1oz) chicken breast
30g (1oz) double cream
Fresh coriander
Method
- Make the curry base. Melt the butter in a pan on medium-high heat. Add the onion, garlic, and ginger. Cook for 5 minutes or until golden brown.
- Add the spices, salt, tomatoes, and cashews. Cook for 10 minutes. Leave to cool down.
- Blend the curry base to a smooth paste. If it is too thick you can add some water to it.
- Make the dough. In a large bowl combine the yogurt, yeast, salt, sugar, and oil. Mix well. Add the flour and mix to a dough. Desired dough temperature around 23C (73F).
- Cover and ferment for 1.5 – 2 hours.
- Divide the dough into 6 pieces and shape into balls.
- Ferment for 30 minutes.
- Roll out, dock with a fork, brush with oil and stack up on a plate ready for cooking.
- Cook the chicken while you’re cooking the flatbreads.
- Cook the flatbreads for 3 minutes on medium-high heat flipping every 20 – 30 seconds. Brush with garlic butter as soon as they come out the pan and stack them on top of each other.
- Combine the curry base with the chicken and the double cream and heat up. Finish with chopped coriander.
Enjoy your chicken curry and yogurt naan!
