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Chicken curry with naan


By thyme4food (Visit website)



there are few occasions where i crave a certain food, but lately i have really wanted some good indian food. i had heard that making homemade naan wasn't too difficult and didn't have anything special planned for dinner so i decided tonight was the night. my parents recently took at trip to hawaii, where among many other things took a tour of a place that grows vanilla beans. they had anything and everything vanilla, including their own curry powder blend that featured vanilla. we had been looking for an excuse to try some of this out too.
the naan was pretty much as easy as expected. a simple dough that is flattened into patties and then grilled (i added a little garlic for extra flavor). the curry was mainly the powder, with the aid of a couple more spices, tomato sauce as the base and coconut milk and sour cream for some trademark creaminess. in the end i thought it turned out just about as good as you'll get from most indian restaurants in kansas.. (although the indian restaurant in downtown lawrence is supposed to be one of the best in the midwest!) serve with either white rice or couscous and some steamed veggies.


naan:                                                 1. dissolve yeast and allow to bloom 10 min
1 pkg instant yeast                           2. add sugar, milk, egg, salt and yeast in large bowl
1 c warm water                                 3. slowly add 4 c flour
1/4 c sugar                                        4. knead for 5-8 min, or until smooth
3 T milk                                            5. cover with damp hot towel and allow to double 
1 beaten egg                                           in size
2 t salt                                              6. punch down, knead in garlic and roll out into 
4-5 c flour                                              golfball-baseball size
2 t garlic                                           7. heat grill and flatten dough
                                                          8. drizzle with olive oil and grill 3-4 min/side


chicken curry:
2-3 t curry powder                            1. heat 2 T oil in deep skillet over med-high heat
1 t cinnamon                                      2. add ginger and allow to cook 2-3 min
1 t paprika                                         3. add chicken pieces and spices
1 t fresh ginger*                                 4. once chicken is browned, add remaining 
3 chicken breasts, cubed                         ingredients
1 t sugar                                              5. bring to a boil
1 can tomato sauce                           6. turn down to a simmer and allow to thicken 
1 T lemon juice                                      20 min
1 c coconut milk                                (7. add steamed veggies and cook 3-4                              
1/2 c sour cream                                    more minutes)
**i would suggest adding 1/2t or so of vanilla, unless you also have curry powder with vanilla in it
                                                              
*i use the ginger paste that comes in a little tube any time something calls for fresh ginger. it's pretty good in flavor and a heck of a lot easier than using fresh ginger root everytime. NEVER use powdered ginger in place of fresh ginger. there is no comparison in flavor.

glossary
bloom the yeast- term for hydrating dried yeast with warm to re-activate it. this steam is essential in any yeast baked good, unless you are for some reason using fresh yeast (which no one really does..). this is also typically where yeast breads fail. the water temperature must be very precise or it will not activate. too hot and it will kill the yeast, too cold and it will not activate it. check on your packet of yeast for the exact temperature, but typically it's around 110-115ºF. this should feel hot, but not scalding!


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