Fiona Teales kevs Curry and Naans |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this corker of a curry from my friend fi fi at work,. Fi makes jewellery and cooks a lot I love her naans for this they are yummy she got her recipe form her best mate, You can substitute the chicken with pretty much anything if you want tika massala see my tikka marinade recipe to marinate your chicken/ tofu quorn in first Ingredients:
400 g chicken breasts (2 chicken breasts chopped) |
200 g onions, chopped (1 medium onion) |
6 minced garlic cloves |
2 tablespoons olive oil |
50 g ginger (fresh peeled and chopped about the size of your thumb) |
1/2 teaspoon turmeric |
1 teaspoon paprika |
1 teaspoon cumin |
2 teaspoons ground coriander |
1/2 teaspoon chili powder |
2 teaspoons garam masala |
1/2 teaspoon fenugreek seeds |
400 g chopped tomatoes (optional if you are making a massala) |
1 tablespoon tomato paste |
1/2 pint water (if using tinned tomatoes only 1/4 pint) |
salt |
fresh coriander |
8 1/4 ounces plain flour |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 teaspoon baking powder |
120 ml milk |
2 tablespoons oil |
Directions:
1. For the naans.
2. Sieve all dry ingredients into a bowl and make a well in the middle
3. Mix the milk and the oil together and pour into the well and gently mix.
4. Knead the mixture for 5-8 minutes and leave as a ball in an oiled bowl for about an hour (or however long it takes to make the curry).
5. Divide into 4-6 pieces and roll flat brush with melted butter and grill on high for about 30seconbd to a minute till each side has risen and gone golden
6. For the curry.
7. Dice the chicken and fry in the oil with the turmeric for about 5 minutes until sealed take out of the pan and put to one side.
8. Add more oil if needed and add onion garlic and ginger fry until onions are translucent.
9. Add the turmeric, paprika, cumin, ground coriander and chilli and stir fry for a couple for minutes, it will look dry at this stage but its important to cook the spices – try not to burn them
10. Add the water or tomatoes tomato puree and salt and cook until sauce starts to thicken
11. Add the chicken garam massala and fenugreek and cook until chicken cooked through about 10 minutes.
12. Add fresh coriander and stir for two minutes serve with rice or naans.
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