Coconut Chicken Curry & Homemade Naan
This creamy coconut chicken curry is a fuss-free one-pan dish. Baking your naan while the pan is simmering is the trick to perfecting this evening meal.
Ingredients · Servings 5
- 350g Basmati Rice
- 3 Garlic Clove
- 1 Onion
- 500g Boneless Skinless Chicken Thigh
- 1tsp Curry Powder
- 1tsp Fresh Ginger
- 300ml Coconut Cream
- 100g Green Bean
- Vegetable Oil (to serve)
- Salt (to serve)
- 1.5tsp Curry Powder
- 1tsp Garam Masala
- 1tsp Chilli Powder
- Black Pepper (to serve)
- 200g Self Raising Flour
- 150ml Plain Yoghurt
- 1tsp Sugar
- 0.5tsp Salt
- 2tbsp Butter
- 1tsp Garlic
- 15g Fresh Coriander
- 25g Fresh Coriander
- 25g Cashew
- 1 Red Chilli
Method · 35 min
- Cook the rice according to packet instructions.
- Mince the garlic and ginger and then dice the onion. Set aside.
- Dice the chicken thighs into small pieces, transfer to a bowl and season with the curry powder and a pinch of salt.
- Set a large frying pan over a medium-high heat, add a splash of oil and the chicken pieces, then sear the chicken for 5 mins. Remove to a plate.
- Add the garlic, ginger and onions to the same pan, add a little more oil and a splash of water, then fry over a medium-high heat for 10 mins.
- Add all the seasonings to the pan and cook for 2 mins. Throw in the chicken, coconut cream and green beans, then simmer for 5-10 mins.
- To serve, top the curry with coriander, cashew nuts and sliced red chillies, if you like. Serve on a bed of rice.
- Mix the flour, yoghurt, sugar, and salt in a bowl until a dough is formed. Add a little more flour if the dough is too wet, or a little splash of water if too dry.
- On a surface, knead the dough for 5 mins on a flat surface and allow to rest for another 10 minutes. Then split the dough into 4 portions.
- Using extra flour and a rolling pin, roll out flatbreads into an oval shape with roughly 1 cm thickness.
- Optionally - melt butter, minced garlic and a pinch of coriander in a hot pan.
- On a non-stick pan at high heat, add the naan and cook for 1-2 mins. A bubble should form at the top of the surface, and once formed, flip the naan and cook for another 2 minutes.
