What better way to show your affections than a hot ‘n’ spicy curry with naan breads and rice? There might well be a better way but this will do nicely. You’ll have other things on your mind so the meal should be that one part of the evening with little fuss. (Having said that, the chicken breast needs an overnight marinade).
Simple ingredients but big flavour in this curry:
- One large leek (or large onion if you prefer)
- One large red pepper
- Two boneless chicken breasts
- Two tbsp red wine vinegar
- One tsp cumin seeds
- Two tsp ground coriander
- One tsp turmeric powder
- One tsp mixed spice
- One tsp ground ginger
- One tbsp tomato paste
- One and a half tsp garlic powder
- Two tsp chilli flakes (more or less if you like)
- Up to 350ml water depending on saucy requirements
- A little vegetable oil for frying
- Quick cook rice (in this case Uncle Ben’s microwave life saver)FOR THE NAAN BREADS YOU WILL NEED:
- 250g strong white flour
- 5g (one tsp) fast action yeast
- 5g garlic powder
- 5g ground coriander
- Large pinch salt
- Water to make a soft dough
- Two tbsps multi seed mix (pumpkin, sesame, sunflower)
- Mix the flour, salt, garlic powder, coriander and yeast together in large bowl
- Add enough water to eventually form a soft dough
- Knead the seed mix through the dough a little at a time until incorporated
- Cover dough (should weigh approx 200g) and leave for an hour
- Knock back the dough and cut into two equal pieces (100g each)
- Roll out flat and brush one side with melted butter
- On a hot griddle pan cook Naan breads until golden, flipping half way through and brushing with more butter
Now, you might be thinking “WTF has this to do with bread mixes and the like?” Well, nothing: the blog is at my mercy but these Naan breads are so good I had to show you.
THE MADRAS METHOD!
- Mix the powders together with crushed cumin seeds, vinegar and tomato paste
- Cut the chicken breasts in to chunks (you decide their size, but aim for eight to ten pieces per breast)
- Combine the meat with the curry paste and place in the fridge overnight or until you’re ready to cook (but no less than eight hours)
- Slice and dice the leek/onion and red pepper to your liking
- Heat a little vegetable oil in a pan or wok (my favourite) and soften the veggies over a low heat
- Add the marinated chicken to the veggies and continue to cook (no need to brown the meat: if you burn the spices everything will be ruined)
- Add the water to the pan/wok and bring to a near boil then reduce the heat to a mere simmer and cook for as long as it takes to give a thick-ish sauce
- Get the rice ready while you…
- Heat the grill pan again and warm the Naan breads for serving
Serve in bowls with some yoghurt to temper the heat if necessary.
A hearty and tasty curry that will satisfy two hungry people.
So what do you think? The Naan breads are delicious and the Madras even more so. Comments welcomed.