This creamy coconut chicken curry is a fuss-free one-pan dish. Baking your naan while the pan is simmering is the trick to perfecting this evening meal.
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Serves
5
Garlic
Onion
Bone-In Skin-On Chicken Thighs
Curry Powder
Fresh Ginger
Coconut Cream
Green Beans
Vegetable Oil
FOR THE SEASONINGS
Curry Powder
Garam Masala
Chilli Powder
Black Pepper
FOR THE NAAN
Self Raising Flour
Plain Yoghurt
Sugar
Salt
Butter
Garlic
Fresh Coriander
TO SERVE
Fresh Coriander
Cashews
Red Chilli
Rice
Serves
5
Garlic
Onion
Bone-In Skin-On Chicken Thighs
Curry Powder
Fresh Ginger
Coconut Cream
Green Beans
Vegetable Oil
FOR THE SEASONINGS
Curry Powder
Garam Masala
Chilli Powder
Black Pepper
FOR THE NAAN
Self Raising Flour
Plain Yoghurt
Sugar
Salt
Butter
Garlic
Fresh Coriander
TO SERVE
Fresh Coriander
Cashews
Red Chilli
Rice
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CURRY METHOD
Step 1.
Mince the garlic and ginger and then dice the onion. Set aside.
Step 2.
Dice the chicken thighs into small pieces, transfer to a bowl and season with the curry powder and a pinch of salt.
Step 3.
Set a large frying pan over a medium-high heat, add a splash of oil and the chicken pieces, then sear the chicken for 5 mins. Remove to a plate.
Step 4.
Add the garlic, ginger and onions to the same pan, add a little more oil and a splash of water, then fry over a medium-high heat for 10 mins.
Step 5.
Add all the seasonings to the pan and cook for 2 mins. Throw in the chicken, coconut cream and green beans, then simmer for 5-10 mins.
Step 6.
To serve, top the curry with coriander, cashew nuts and sliced red chillies, if you like. Serve on a bed of rice.
NAAN METHOD
Step 7.
Mix the flour, yoghurt, sugar, and salt in a bowl until a dough is formed. Add a little more flour if the dough is too wet, or a little splash of water if too dry.
Step 8.
On a surface, knead the dough for 5 mins on a flat surface and allow to rest for another 10 minutes.
Step 9.
Split the dough into 4 portions.
Step 10.
Using extra flour and a rolling pin, roll out flatbreads into an oval shape with roughly 1 cm thickness.
Step 11.
Optionally - melt butter, minced garlic and a pinch of coriander in a hot pan.
Step 12.
On a non-stick pan at high heat, add the naan and cook for 1-2 mins. A bubble should form at the top of the surface, and once formed, flip the naan and cook for another 2 minutes.
Step 13.
Generously coat the naan in the garlic butter mix and take off the pan.
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