I made this delicious chicken curry recipe twice this week, once to welcome home our son and his wife, who came from North Carolina for a long weekend visit, and once to take to a friend's home who was hosting a special dinner for some of our church's overseas missionaries.
I will make it again soon, too, because it is so flavorful and spicy delicious. The naan bread took a little time, but really was so easy and tasty, that I will be making this again many times I'm sure.
We are fortunate to have several authentic Indian grocers in our area. This is where I've bought the Indian spice mixture garam masala, cardamon pods (for chai), and coriander seeds. Walking into one of these shops is like stepping into another world, one of delicious-smelling spices, colorful legumes, and ropes of dried chiles, with exotic music playing in the background and rows of Bollywood movies to rent.
(Do you ever watch Bollywood movies? Some of them, I admit, are over-the-top silly, but some are so visually beautiful and romantic that I've watched them over and over. And because of strict rules in India, they are usually very clean: no swearing, sex, or violence.)
|Do you see how I've marked this broken cutting board *ONION*? After eating some watermelon that tasted like the onions I had previously cut, I decided to dedicate a board to onion (and garlic) cutting only.|
|Just peel the outer layer first; this smells so good. I just read somewhere of putting freshly grated ginger in hot water for tea. I'm going to try that soon.|
|I cut these chicken thighs into smaller pieces and removed the extra fat on them after they browned.|
|My mom made this cute autumn potholder for me.|
|Mixing the dough for the naan bread; I don't have a bread maker anymore or a big Kitchen Aid stand mixer; this little guy does fine for smaller batches of dough. I still end up hand kneading a little after mixing.|
As with pancakes, the first one is a trial run; the grill wasn't quite hot enough, so this didn't puff up and brown like the subsequent ones. As my son was walking in the door at this point, I didn't get any pictures of the rest, but they were beautiful looking and delicious, too.
1 pkg. (.25 oz) active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until bubbles appear. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a tea towel, and set aside to rise about an hour, or until dough has doubled in volume.
Punch down dough and knead in garlic, if using. Pinch off small handfuls of dough about the size of a golf ball. Roll in balls and set on a tray. Cover, and let rise until doubled, about 30 minutes.
Preheat grill to high heat. 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 until all the naan has been prepared.
The recipe for the chicken curry is from allrecipes.com and can be found here. The recipe says it serves six, but I used their handy-dandy converter to make it for 10. The six of us polished it all off. The only other change I made was to use chicken thighs rather than breasts, and to cut them into serving-sized pieces after I had browned them.
Hope you enjoy making these!