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.