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
Scale
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.
