Recipe of Quick Chicken curry with Naan💛
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We hope you got insight from reading it, now let's go back to chicken curry with naan💛 recipe. To cook chicken curry with naan💛 you only need 21 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken curry with Naan💛:
- Provide 10 cloves of garlic.
- Prepare 3 cm of piece of ginger.
- Get 1 of medium onion.
- Provide 1 tbsp of salt.
- Provide 100 ml of vegetable oil.
- Take 1 tsp of ground cinnamon.
- Provide 1 tsp of chili paste.
- Use 1 tbsp of tomato purée.
- Provide 1 tsp of ground turmeric.
- Take 1 tbsp of curry powder.
- Use 1 kg of chicken breast.
- Use 200 ml of water.
- You need of Fresh coriander chopped.
- Prepare 1/2 of lime.
- Prepare of For the naan: 500 g flour.
- Prepare 2 tbsp of black sesame.
- You need 5 tbsp of sugar.
- Prepare 1 tsp of salt.
- Provide 1 tsp of baking powder.
- Provide 250 ml of milk.
- You need of Vegetable oil for brushing.
Instructions to make Chicken curry with Naan💛:
- In blender blend the garlic, ginger, onion and salt to a smooth paste.Put the oil into a large pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from blender and cook for 5 minutes.Stir in the chilli paste, tomato purée, turmeric and curry powder.Cut chicken into small pieces.Add to the pan, then stir in the water and leave to simmer 20 min..
- For the Naan: Mix the flour in a bowl with the black sesame,sugar, salt and baking powder. Make a hole in the centre and add the milk, then use a palette knife to bring the dough together. Knead on a floured surface for 10 minutes, or, if you are using a dough hook on a mixer, knead for 5 minutes..
- Then leave the dough in the bowl for 10 minutes. Preheat the oven to 220°C and put a large baking tray in to get hot. Divide the dough into 8 equal portions, then roll them all out as thin as you can get them. Bake for 3-4 minutes, until lightly browned, and lightly brush the tops with oil..
- Enjoy with coriander and lime juice. Perfect to serve with rice!.
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