20Ingredients
Calories
55Minutes

Here's a good reason to stock up on a good quality curry powder as well as turmeric and coconut milk, all stapes of Indian curries such as this one that features chicken and canned tomatoes (another common addition) and is served wtih basmati rice (the usual accompaniment and a wonderfully toothsome alternative to other varieties). This recipe also calls for making naan from scratch, but you can skip this part and pick up a package from the supermarket or Asian food market.

Ingredients

  • 1.5 kilograms chicken
  • 1 onion
  • 3 peeled tomatoes (canned)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric (Indian)
  • 1 teaspoon garlic (and dried hot pepper)
  • 50 milliliters virgin olive oil
  • 200 milliliters coconut milk
  • salt (to taste)
  • 1 bunch fresh coriander
  • 1 cup basmati rice (300 grs)
  • 2 cups water
  • 1/2 teaspoon lemon (and dry parsley)
  • 1 teaspoon fresh chives
  • 1 lemon
  • salt (to taste)
  • 250 wheat flour (grs of, type 65)
  • 50 melted butter (grs of)
  • 100 milliliters water
  • salt (to taste)

Directions

  1. Make a stew with olive oil and chopped onion.
  2. Add the spices and keep stirring to release their aromas.
  3. Add the chopped peeled tomatoes and let it cook for a little. Add the chicken and cut it into small pieces.
  4. Cook over medium heat and with the covered pan to creating some sauce.
  5. If necessary, add a little water.
  6. Finally add the coconut milk, salt and let boil.
  7. Garnish it with chopped coriander.
  8. In a pan put the rice and twice as much water, a pinch of salt and the lemon and dried parsley.
  9. Cook for capped and moderate heat.
  10. As the water is evaporating it will create a hole, this is a sign of running out of water.
  11. Turn off the heat and separate the rice with a fork.
  12. Garnish with fresh chives and lemon bud.
  13. While the chicken cooks, you can prepare the bread.
  14. Just mix the flour with the melted and cooled butter, water and a pinch of salt.
  15. Knead until it's a smooth dough and well connected.
  16. Let stand for 10 minutes.
  17. Divide the dough into 8 equal parts and shape balls.
  18. Sprinkle the kitchen counter with flour and spread with the rolling pin until they are with a thin thickness.
  19. Heat a pan (without no fat whatsoever) and toast it both sides.
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