Naan with chicken curry

  • Ingredients

    Ingredients for the naan bread:

    20 g fresh yeast

    100 ml milk

    250 g wheat flour

    1/2 tsp sugar

    100 g natural yoghurt

    1 tsp salt

    1 tbsp vegetable oil

    Ingredients for the curry:

    800 g chicken breast, sliced

    1 onion

    3 garlic cloves

    1 tin of strained tomatoes

    1 tbsp grated ginger

    3 tsp salt

    1 tsp chili powder

    2 tsp paprika powder

    4 tsp curry powder

    1 tsp pepper

    1 tsp sugar

    200 ml coconut milk

    rice if necessary

  • Preparation

    Start by making a yeast milk. To do this, heat the milk with the sugar in a pan until it is lukewarm. Then crumble in the yeast, stir in and leave to rest for 5 minutes.

    Mix the flour, yoghurt and salt in a bowl, pour in the oat milk and knead the dough with the dough hook for approx. 5 minutes. Then cover the bowl with a damp kitchen towel and leave to rise in a warm place for about an hour.

    Shortly before the end of the rising time, heat up the Monolith.

    After the resting time, divide the dough into six pieces and shape into small balls. Roll out each ball on a floured work surface or pull it out with your hands to make small flatbreads.

    Brush the griddle with oil and bake the flatbreads one after the other. Be careful, the flatbreads cook very quickly and tend to burn. Finally, set the flatbreads aside.

    Preparation of chicken curry:
    The first step is to prepare a marinade for the chicken.
    Mix the curry powder, paprika powder, chili powder, salt, pepper and sugar and marinate the meat in it.

    Heat a little oil in a pan and fry the chopped garlic, chopped onion and ginger. Add the chicken and fry quickly. Deglaze with the strained tomatoes and coconut milk and simmer gently for 30 minutes.

    If you like, you can cook the rice in the meantime and serve it with the chicken.

    Enjoy your meal!

A recipe from: Julian Schmitt

Julian Schmitt aus dem Hochtaunuskreis ist Experte im Bereich Einbauküchen und seit Jahren leidenschaftlicher Griller. Auf dem Instagram-Account „@carnivorgrill“ teilt er seine Grillkünste mit seiner Community und präsentiert immer wieder neue Kamado-Kreationen mit hochwertigen, regionalen und Bio-Lebensmitteln.