If you’re craving a comforting, flavorful meal that brings a touch of exotic warmth to your table, you simply must try this Pan Bread with Chicken Curry Recipe. It pairs soft, pillowy pan bread with a rich, aromatic chicken curry that’s bursting with spices and creamy goodness. The combination is irresistible, offering a perfect balance between the tender chicken, the luscious sauce, and the rustic bread that soaks it all up. Whether you’re cooking for family or friends, this recipe is bound to become a go-to favorite that everyone asks for again and again.
Ingredients You’ll Need
This recipe calls for simple but essential ingredients that each bring their own unique contribution to the final dish. From the foundational flour and baking powder in the bread to the vibrant spices in the curry, every ingredient plays a delicious role in taste, texture, and color.
- 2 cups all-purpose flour: The base of the pan bread, providing structure and chewiness.
- 1 tablespoon baking powder: Helps the bread rise and stay fluffy.
- 1 teaspoon salt: Enhances the flavor throughout the bread and curry.
- 1 tablespoon olive oil or ghee: Adds richness and helps bind the bread dough.
- 3/4 cup warm water: Activates the baking powder and hydrates the dough perfectly.
- 1 tablespoon yogurt (optional): Makes the bread extra soft and tender.
- Butter (for brushing, optional): Adds a lovely golden gloss and buttery finish to the bread.
- 1 lb chicken breast or thighs: The protein star of the curry, cut into bite-sized pieces for quick cooking.
- 2 tablespoons vegetable oil: For sautéing the spices and chicken, creating depth of flavor.
- 1 large onion, finely chopped: Builds a flavorful base for the curry sauce.
- 2 garlic cloves, minced: Adds pungency and aroma.
- 1 tablespoon grated ginger: Brings warmth and a slight zing.
- 2 tablespoons curry powder: The heart of the curry, blending complex spices.
- 1 teaspoon ground cumin: Earthy and nutty, complements the curry powder beautifully.
- 1/2 teaspoon turmeric powder: Provides vibrant color and subtle bitterness.
- 1/2 teaspoon chili powder (optional): For those who love a spicy kick.
- 1 can (14 oz) diced tomatoes: Adds acidity and body to the sauce.
- 1 cup coconut milk or heavy cream: Gives the curry its creamy texture and balances the spices.
- Salt and pepper, to taste: For seasoning to perfection.
- Fresh cilantro or parsley, chopped: A fragrant garnish that brightens the dish.
How to Make Pan Bread with Chicken Curry Recipe
Step 1: Prepare the Pan Bread Dough
Start by mixing the all-purpose flour, baking powder, and salt in a large bowl. Incorporate the olive oil or ghee until the mixture turns crumbly. Adding warm water gradually, stir until a soft dough begins to form—this is when you can add yogurt if you want your bread beautifully soft. Knead the dough on a floured surface for 5 to 7 minutes until it becomes smooth and elastic. Cover it with a damp towel and allow it to rest for about 15 to 20 minutes to relax the gluten and make the bread easier to roll out.
Step 2: Cook the Pan Bread
Divide the dough into small balls, then gently roll each into flat rounds about a quarter-inch thick. Heat a skillet over medium heat and cook each bread piece for 1 to 2 minutes per side. You’re looking for a beautiful golden color and puffiness indicating their light, tender texture. For an extra touch of indulgence, brush each cooked bread with butter while still warm. Set them aside as you prepare your fragrant chicken curry.
Step 3: Sauté the Aromatics for the Curry
In a large pan, heat vegetable oil over medium heat. Add the finely chopped onion and cook slowly until tender and translucent, stirring frequently so they don’t brown too much. This step is crucial as the softened onions provide a sweet and savory base. Next, toss in minced garlic and grated ginger, cooking for another couple of minutes until their aromas fill your kitchen and tease your appetite.
Step 4: Toast the Spices and Brown the Chicken
Add curry powder, cumin, turmeric, and chili powder if you like some heat. Toast these spices gently to release their full flavor. Stir continuously to prevent burning. Then, add the chicken pieces to the pan, turning them to brown evenly. This step locks in the juices while developing that deep, savory flavor essential to a standout chicken curry.
Step 5: Simmer the Curry Sauce
Pour in the canned diced tomatoes and the creamy coconut milk or heavy cream. Give everything a good stir, then bring the sauce to a gentle simmer. Lower the heat and allow the curry to cook uncovered for 20 to 25 minutes, giving the flavors time to meld and the sauce time to thicken to the perfect consistency. Season with salt and pepper to your liking, tasting as you go to hit just the right balance.
Step 6: Combine and Serve
Your Pan Bread with Chicken Curry Recipe is almost ready to delight your taste buds! Place warm pan bread on plates, spoon the luscious chicken curry on top, and sprinkle with chopped fresh cilantro or parsley for that finishing pop of freshness. This simple but flavorful pairing is a home-cooked hug on a plate.
How to Serve Pan Bread with Chicken Curry Recipe
Garnishes
Fresh herbs like cilantro or parsley add a burst of color and brightness that perfectly cuts through the richness of the curry. For a touch of extra zest, consider a squeeze of lime or a few thin slices of fresh chili if you love a little heat. A dollop of cooling yogurt on the side can also offer a lovely contrast to the spices.
Side Dishes
This dish shines wonderfully on its own, but if you want to make the meal even more memorable, serve it alongside a crisp cucumber salad or a simple green salad with lemon vinaigrette. Steamed basmati rice or a light lentil dal can also make excellent companions, rounding out the meal beautifully while complementing the bread and curry.
Creative Ways to Present
Try folding the warm pan bread around the chicken curry like a wrap for a hand-held delight, perfect for casual dinners or picnics. Alternatively, tear the bread into pieces and use them to scoop up curry in the classic communal style—this invites interaction and a cozy, shareable vibe around the table that’s hard to beat.
Make Ahead and Storage
Storing Leftovers
Leftover pan bread and chicken curry keep nicely in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the bread’s texture and prevents the curry from becoming too thick or soggy.
Freezing
You can freeze the chicken curry for up to 2 months. Just make sure to cool the curry completely before freezing in a freezer-safe container. The pan bread is best enjoyed fresh but can be frozen wrapped tightly in foil or plastic wrap for up to a month; reheat gently to bring back some softness.
Reheating
Reheat the curry in a pan over low heat, adding a splash of water or coconut milk if it has thickened too much. Warm the pan bread in a hot skillet or oven wrapped in foil to keep it soft and fresh. Avoid microwaving the bread directly as it may turn rubbery.
FAQs
Can I use a different type of flour for the pan bread?
Absolutely! While all-purpose flour yields a tender bread, you can experiment with whole wheat flour for a nuttier flavor or a gluten-free blend if you need to accommodate dietary restrictions. Just keep in mind the texture might vary slightly.
Is this chicken curry spicy?
The recipe includes chili powder as optional, so you can control the heat level easily. If you prefer mild curries, simply omit or reduce the chili powder. For more spice, feel free to add fresh chilies or a pinch of cayenne pepper.
Can I make the chicken curry vegetarian?
Definitely! Substitute the chicken with tofu, paneer, or a mix of hearty vegetables like potatoes, cauliflower, and peas. Cook the vegetables until tender and use the same spice and sauce method for a delicious vegetarian version.
What’s the benefit of adding yogurt to the pan bread dough?
Yogurt adds moisture and acidity to the dough, which helps create softer, more tender bread with a slight tang. It’s completely optional but highly recommended if you want your pan bread extra pillowy and delicious.
Can I prepare the curry in advance?
Yes, chicken curry tastes even better the next day as the flavors continue to develop. Prepare it a day ahead and gently reheat when ready to serve with fresh pan bread made just before mealtime.
Final Thoughts
There’s something truly special about the warm, homey appeal of this Pan Bread with Chicken Curry Recipe. It invites you to slow down, enjoy bold spices, and revel in the comforting embrace of fresh, soft bread paired with creamy, spiced chicken. I promise once you make it, it’ll earn a regular spot in your cooking rotation—perfect for both weeknight dinners and cozy weekend feasts. So grab your skillet, gather the ingredients, and dive into a dish that feels like a warm hug every single time.
Print
Pan Bread with Chicken Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Description
A delightful recipe combining soft, homemade pan bread with a rich and flavorful chicken curry. The pan bread is fluffy and golden, cooked on a skillet, perfect for scooping up the creamy, spiced chicken curry made with aromatic spices, tomatoes, and coconut milk or cream. This comforting meal serves four and is ideal for a satisfying lunch or dinner.
Ingredients
For the Pan Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil or ghee
- 3/4 cup warm water (adjust as needed)
- 1 tablespoon yogurt (optional, for softness)
- Butter (for brushing, optional)
For the Chicken Curry:
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk or heavy cream
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Make the Pan Bread Dough: In a large bowl, combine the all-purpose flour, baking powder, and salt. Add the olive oil or ghee and mix until the flour becomes crumbly.
- Knead the Dough: Gradually add the warm water while stirring until a dough forms. Add the optional yogurt for softness and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Rest the Dough: Cover the dough with a damp towel and let it rest for 15-20 minutes to allow gluten to relax and the dough to hydrate.
- Shape the Bread: Divide the dough into 6-8 small balls and roll each out into a flat circle about 1/4-inch thick, preparing for cooking.
- Cook the Pan Bread: Heat a non-stick or cast-iron skillet over medium heat. Place one dough circle onto the skillet and cook for 1-2 minutes on each side, until golden and puffed. Optionally brush with butter after cooking. Repeat with remaining dough pieces.
- Prepare the Chicken Curry Base: In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add Spices: Mix in the curry powder, ground cumin, turmeric powder, and optional chili powder, toasting the spices for about 1 minute to release their flavors.
- Cook the Chicken: Add the chicken pieces to the pan and cook until browned on all sides, about 5-7 minutes.
- Add Liquids and Simmer: Pour in the diced tomatoes and coconut milk or heavy cream, stirring to combine. Bring to a simmer, reduce the heat to low, and cook for 20-25 minutes until the chicken is fully cooked and the sauce is thickened. Season with salt and pepper to taste.
- Serve: Spoon the chicken curry over the warm pan bread and garnish with fresh cilantro or parsley. Enjoy your meal!
Notes
- For softer pan bread, use yogurt in the dough and brush with butter after cooking.
- Adjust the amount of warm water as needed to get the right dough consistency—soft but not sticky.
- The curry powder blend can be adjusted to taste; add chili powder according to your preferred spice level.
- Coconut milk adds a creamy texture and a subtle sweetness; heavy cream is a good alternative for a richer curry.
- This recipe can be adapted to use chicken thighs or breasts depending on preferred texture and budget.
- Ensure the chicken is cooked through by simmering until the sauce thickens and the meat is tender.
