Having this for dinner before I head out for the night shift so so good!
For the chicken curry
1/2 kg chicken
2 onions
2 tsp tomato paste
1 cup coconut cream
1/2 cup chicken stock
1 tsp chicken masala
1 tsp curry powder
1 tsp ginger garlic paste
Salt and pepper
Method:
Season the chicke
n with salt and pepper and then brown on a pan.
In the same pan, sauté the onion till soft and then add the ginger garlic paste. Add the tomato paste, spices and stir in.
Then add the coconut cream and chicken stock and mix well.
Add the chicken back and simmer on low heat for 20 minutes then season and serve.
For the naan
2 cups all purpose flour
1 tsp yeast
2 tsp sugar
1 tsp salt
4 tablespoons oil
Warm water
Method:
Dissolve the sugar in 1/2 cup water in a bowl and then add the yeast. Bloom for 5 minutes.
Then add to the flour and, oil and salt and slowly add water till you get a soft dough.
Knead for 10 minutes and then set aside to double in size.
Then divide into small balls and roll out each one individually. Cook on a hot pan on bothe sides and brush with melted butter once ready.
You may also like:
OATY SANDWICH COOKIES
One Pan Summer Chicken
CREAMY VEGAN GARLIC PASTA
In the same pan, sauté the onion till soft and then add the ginger garlic paste. Add the tomato paste, spices and stir in.
Then add the coconut cream and chicken stock and mix well.
Add the chicken back and simmer on low heat for 20 minutes then season and serve.
For the naan
2 cups all purpose flour
1 tsp yeast
2 tsp sugar
1 tsp salt
4 tablespoons oil
Warm water
Method:
Dissolve the sugar in 1/2 cup water in a bowl and then add the yeast. Bloom for 5 minutes.
Then add to the flour and, oil and salt and slowly add water till you get a soft dough.
Knead for 10 minutes and then set aside to double in size.
Then divide into small balls and roll out each one individually. Cook on a hot pan on bothe sides and brush with melted butter once ready.
You may also like:
OATY SANDWICH COOKIES
One Pan Summer Chicken
CREAMY VEGAN GARLIC PASTA
