Recipes: Garlic naan hits new level with Indian coconut chicken curry

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My family loves Indian food. Prior to the pandemic, we would often go to our favourite Indian restaurant in West Vancouver for dinner. I particularly loved their naan and coconut curry.

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During the pandemic, though, we hardly ate out. Since I had to find a way to satisfy our Indian food cravings, I started experimenting and making naan and curries at home.

Today I’m sharing my garlic naan and coconut chicken curry recipes. I love this homemade naan. It’s soft, chewy, yet fluffy and more delicious than any store-bought naan I’ve tasted. The biggest compliment came from my daughter who said, “Thanks for ruining store-bought naan for us, mom!”

While this garlic naan may be eaten on its own, it’s truly another level when served with this restaurant-style Indian coconut chicken curry. The sauce is very flavourful, has a good level of heat and is rich and smooth. While chicken breast is used in this recipe, feel free to use whole or cut-up chicken legs and thighs. Serve this curry with a side of basmati rice and the garlic naan for an extra delicious Indian meal.

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Homemade garlic naan

If you prefer regular naan as opposed to garlic naan, omit brushing naan with garlic butter.

Ingredients:

Naan

• 1-1/8 cups (270ml) warm water, approx. 110 degrees Fahrenheit

• 2 tsp (10ml) honey

• 2 tsp (7g) instant yeast

• 3-1/2 cups (420g) all-purpose flour

• 3 tbsp + 1 tsp (50ml) olive oil

• 5-1/2 tbsp (100g) Greek yogurt

Garlic butter

• 4 cloves of garlic, minced

• 1/8 cup butter melted

• 1/4 cup olive oil

Instructions:

To a stand mixer, add warm water, honey and yeast. Allow yeast to bloom for a few minutes before adding flour, olive oil and Greek yogurt. Mix on low speed until mixture starts to come together. Increase to medium speed and knead for 5-6 minutes until dough is smooth and elastic.

Transfer dough to a large, well-oiled bowl. Turn dough to coat with oil, then cover bowl with plastic wrap and place in a warm spot to rise for 2 hours or until doubled in size.

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Remove dough from bowl and divide into 10 equal pieces. Place dough pieces on a parchment-lined sheet, cover with plastic wrap and allow dough to rest for another 15 minutes.

Working with one piece at a time, place dough on a well-floured surface. Using a rolling pin, gently roll dough out to 1/8-inch thick and approximately 6-7 inches in diameter. Allow flattened dough to rest while you continue rolling out the other pieces. Flour the pieces well before stacking to prevent sticking.

Once all the dough pieces have been rolled out, heat a cast-iron pan on medium-high until hot. Do not oil pan.

Pick up a piece of rolled-out dough and gently stretch it with your fingers until it measures 8 inches in diameter. Place dough in the cast-iron pan. Bubbles will form as the dough is heated. Once the bottom of the naan is lightly toasted, taking approximately 2-3 minutes, flip the naan with a spatula and toast for another minute or two. Do not allow naan to burn. Once both sides are toasted and golden, remove naan from the pan with a pair of tongs.

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Place freshly toasted naan on a plate. Immediately brush both sides of the naan with the garlic butter mixture. Continue to toast the balance of the naan and brush them with garlic butter, stacking the naan as you go.

Serve naan immediately. If freezing, store naan in a zippered freezer bag. To serve, warm naan in the microwave for 10-12 seconds until soft. Enjoy!

For the garlic butter: Add garlic, butter and olive oil to a bowl. Stir well and set aside until needed.

Makes 10, 8-inch naan.

Easy restaurant-style Indian coconut chicken curry

Ingredients:

• 1 lb. (500g) chicken breast, sliced

• 1 tsp (5g) coarse kosher salt

• 1/2 tsp (3g) fresh ground pepper

• 1/2 tsp (2g) cayenne pepper, add more or less depending on taste

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• 2 tbsp (15g) cornstarch

Curry

• 3 tbsp (45ml) olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 tbsp (28g) coriander powder

• 1 tbsp (28g) cumin powder

• 4 tbsp (112g) turmeric powder

• 3 tbsp (84g) curry powder

• 1 tbsp (11g) black or brown mustard seeds

• 1 tsp (6g) cayenne pepper, more or less depending on taste

• 1/2 (3g) teaspoon ground ginger

• 2 (30ml) tablespoons water

• 1 – 540ml can chopped tomatoes

• 5 tbsp (75ml) tomato paste

• 1 – 400ml can unsweetened coconut milk

• salt and pepper

• cilantro for garnishing

Instructions:

In a bowl, add salt, pepper, cayenne pepper and cornstarch. Whisk well to combine. Add sliced chicken. Toss well to ensure chicken is well coated with the seasoning mixture. Set aside.

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In a separate bowl, add coriander powder, cumin powder, turmeric powder, curry powder, mustard seeds, ground ginger, cayenne pepper and water. Mix to create a paste. Set aside.

Using a large sauté pan, heat oil on medium high heat until shimmering. Add onions and garlic. Sauté until fragrant but not brown. Add curry paste, continue stirring and frying the curry paste until the mixture is fragrant, approximately 3-5 minutes, taking care not to burn the mixture. Add 1/2 tablespoons of water if mixture is too dry. Remove curry mixture from pan and set aside.

Without cleaning the pan, add a little more cooking oil to the same sauté pan. Once oil is hot, add chicken pieces. Pan fry until chicken is almost cooked through. Remove the chicken pieces from the pan and set aside.

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Using medium saucepan, add the curry mixture, diced tomatoes, tomato paste, coconut milk and whisk to combine. Bring mixture to a low boil, then turn heat down to low and simmer for 10-15 minutes. Then, using an immersion blender, blend sauce until smooth.

Increase heat to medium high and bring the sauce to a boil before adding the chicken. Allow the mixture to come to a boil before turning the heat down to low and simmer until the chicken is fully cooked, approximately 3-4 minutes. Before serving, adjust the sauce to taste with salt, pepper and cayenne pepper. Serve with basmati rice, garlic naan and garnish with chopped cilantro. Enjoy!

Serves 4.

Karen Gordon is a food blogger from North Vancouver who shares her recipe creations online at karentology.com and on Instagram at @karen.t.ology

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