Indian

July 10, 2018
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Curry Chicken

Ingredients:

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves – cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced

1/2 teaspoon cayenne pepper 

Preparation:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. 

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, cayenne pepper,sugar and salt. 

Cook for 2 minutes. 

Add chicken pieces, lemon juice, tomato paste, yogurt, and coconut milk. 

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until chicken is cooked

Naan Bread

Ingredients:

250 grams flour

2 tsp sugar

½ tsp salt

½ tsp baking powder

120 ml milk

2 tbsp vegetable oil, plus extra for greasing

nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander

tbsp olive oil to brush on cooked bread

Preparation:

sift the flour, sugar, salt and baking powder into a bowl. 

In another bowl, mix together the milk and oil.

Make a well in the centre of the flour mixture and pour in the liquid mixture. 

Knead well for 8-10 minutes (start from the edges into the center where the liquid is)

Add a little flour if the dough is too sticky or a little milk if dough is too dry

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. 

Form the dough into five balls.

Preheat the grill/pan to medium 

Roll the dough balls out  thinly

Sprinkle over your chosen topping and press into the surface of the dough. 

bake in the pan for  1-2 minutes on each side –  until lightly browned. 

Brush with olive oil on both sides and serve hot.


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