DifficultyIntermediate

Delicious Chicken Curry & Naan bread by our talented Ambassador and chef Liz Matloha

Chicken Curry

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
For the Naan Bread:
 2 cups all purpose flour
 250 g First Choice Double Cream Plain Youghurt
 2 tsp baking powder
 ¼ tsp salt
For the Chicken Curry:
 2 tbsp First Choice Butter
 1 tsp cooking oil
 480 g chicken breast, about 4 breasts
 1 large potato, diced
 1 medium onion, chopped
 1 tbsp tomato paste
 1 tsp each of cumin, turmeric, mild curry, chilli & coriander
 2 tsp chicken stock granules, a stock cube can also be used
 ½ cup warm water
 ½ cup First Choice Double Cream Plain Youghurt
 ½ cup frozen peas
 salt & pepper

Directions
For the Naan Bread:
1

Mix all the ingredients together in a large bowl.

2

Using your hands bring all ingredients together and knead it for a minute or so in the bowl until it comes together in a fairly sticky ball.

3

If necessary, add a little more flour to make it manageable.

4

Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.

5

Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.

6

Best eaten on the same day. If making ahead, warm them up in the oven before serving.

For the Chicken Curry:
7

In a heated pan over medium heat, add the First Choice Butter and oil once butter mixture is heated add the chicken and brown on the outside.

8

When the chicken is all seared and brown remove from the pan and place aside on a plate.

9

Using the same pan add the potatoes and caramelize them on the outside until golden.

10

Add the onion, cook it until soft then add garlic and cook for 30 seconds or until fragrant. Add the spices and cook for 30 seconds.

11

Return the meat back in the pan, toss and turn the meat to coat and incorporate all ingredients together.

12

Add the chicken stock, water, salt and pepper. Simmer for 10 minutes or until the chicken and potatoes are cooked through.

13

Now add the First Choice Double Cream Plain Yoghurt and peas. Cook the pot for 5 minutes further.

14

Serve warm with Naan bread, rice and salsa.

Ingredients

Ingredients
For the Naan Bread:
 2 cups all purpose flour
 250 g First Choice Double Cream Plain Youghurt
 2 tsp baking powder
 ¼ tsp salt
For the Chicken Curry:
 2 tbsp First Choice Butter
 1 tsp cooking oil
 480 g chicken breast, about 4 breasts
 1 large potato, diced
 1 medium onion, chopped
 1 tbsp tomato paste
 1 tsp each of cumin, turmeric, mild curry, chilli & coriander
 2 tsp chicken stock granules, a stock cube can also be used
 ½ cup warm water
 ½ cup First Choice Double Cream Plain Youghurt
 ½ cup frozen peas
 salt & pepper

Directions

Directions
For the Naan Bread:
1

Mix all the ingredients together in a large bowl.

2

Using your hands bring all ingredients together and knead it for a minute or so in the bowl until it comes together in a fairly sticky ball.

3

If necessary, add a little more flour to make it manageable.

4

Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.

5

Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.

6

Best eaten on the same day. If making ahead, warm them up in the oven before serving.

For the Chicken Curry:
7

In a heated pan over medium heat, add the First Choice Butter and oil once butter mixture is heated add the chicken and brown on the outside.

8

When the chicken is all seared and brown remove from the pan and place aside on a plate.

9

Using the same pan add the potatoes and caramelize them on the outside until golden.

10

Add the onion, cook it until soft then add garlic and cook for 30 seconds or until fragrant. Add the spices and cook for 30 seconds.

11

Return the meat back in the pan, toss and turn the meat to coat and incorporate all ingredients together.

12

Add the chicken stock, water, salt and pepper. Simmer for 10 minutes or until the chicken and potatoes are cooked through.

13

Now add the First Choice Double Cream Plain Yoghurt and peas. Cook the pot for 5 minutes further.

14

Serve warm with Naan bread, rice and salsa.

Chicken Curry & Naan Bread