Friday, October 5, 2012

Homemade Chicken Curry and Naan

Sometimes I really crave food from one of my favorite restaurants, Tandoori Oven in Logan, Utah. It's Indian food and it's amazing!

However, I'm in the middle of nowhere and Indian food is a little hard to come by. So I took a gamble tonight (since there aren't any guests at the lodge) and made chicken curry and naan. It is amazing! Seriously. I can't believe I cooked that. Holy cow yum!

In case you are in the mood for Indian food, I'll post the recipes below. (So good!) And yes. I have three separate posts from today! 

Chicken Curry over Rice @ Grilled Garlic Naan

Chicken Curry... The Best!
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper (the more you add the hotter the sauce becomes)
1 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, cut into small slices
2 garlic cloves, minced
1  1/2 cup chicken broth
2 tablespoons tomato paste
  1. Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat
  2. Heat oil in a large skillet over medium-high heat
  3. Add chicken and cook until lightly browned; then add curry powder and toss to coat
  4. Remove from pan
  5. Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, and tomato paste
  6. Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened. Add yogurt to your liking.
  7. Add more curry powder and cayenne pepper till you find your level of spiciness.
  8. Serve with white rice and naan. (Recipe below.)

The original recipe is found here. The one above has several changes made to it.

Garlic Naan
1 (.25 ounce) package active dry yeast1 cup warm water1/4 cup white sugar3 tablespoons milk1 egg, beaten2 teaspoons salt4 cups bread flour2 teaspoons minced garlic1/4 butter melted (I added garlic powder)

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat grill to high heat.
  4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
The original recipe is found here.

1 comment:

  1. This looks delicious, I want to go home and make some right now.... Or just go to tandoori oven :)