Pan Bread with Chicken Curry Recipe

If you are craving something truly comforting and packed with flavor, this Pan Bread with Chicken Curry Recipe is an absolute must-try. Imagine freshly made soft pan bread serving as the perfect vehicle for a rich, creamy chicken curry infused with warming spices and a hint of coconut. Every bite delivers a wonderful harmony of textures and tastes that transports you straight to a cozy, inviting kitchen where hearty, homemade meals reign supreme. This dish isn’t just delicious; it’s a celebration of simple ingredients coming together to create something spectacular and deeply satisfying.

Ingredients You’ll Need

This Pan Bread with Chicken Curry Recipe relies on a handful of straightforward yet carefully chosen ingredients. Each one plays its own crucial role, whether adding flavor, texture, or color, making the cooking process enjoyable and the outcome outstanding.

• All-purpose flour: The base of the pan bread, providing structure and a tender crumb.
• Baking powder: Helps the bread rise just enough to be soft and fluffy.
• Salt: Enhances the flavor of both the bread and the curry.
• Olive oil or ghee: Adds richness and helps create a nice crust on the bread.
• Warm water: Binds ingredients to form pliable dough.
• Yogurt (optional): For an extra soft and slightly tangy bread texture.
• Butter (optional): For brushing the finished pan bread for a golden sheen and buttery flavor.
• Chicken breast or thighs: Tender pieces that soak up the spiced curry beautifully.
• Vegetable oil: Essential for sautéing the onions and spices to develop deep flavors.
• Onion: Adds sweetness and depth when softened.
• Garlic and ginger: Aromatic foundations that bring warmth and zest.
• Curry powder: The star spice blend that defines the curry’s character.
• Ground cumin: Provides an earthy, smokey undertone.
• Turmeric powder: Offers vibrant color and subtle bitterness.
• Chili powder (optional): Adds a touch of heat for those who love a kick.
• Diced tomatoes: Gives acidity and body to the curry sauce.
• Coconut milk or heavy cream: Creates a luscious, creamy sauce.
• Fresh cilantro or parsley: Brightens the dish with a fresh herbal touch.

How to Make Pan Bread with Chicken Curry Recipe

Step 1: Prepare the Pan Bread Dough

Start by mixing your all-purpose flour, baking powder, and salt in a large bowl. Adding olive oil or ghee next, blend until the mixture feels crumbly, which creates the perfect base for the bread’s texture. Gradually incorporate the warm water, stirring consistently until a dough forms. If you want extra softness, mix in a tablespoon of yogurt. Knead the dough for about 5 to 7 minutes until it’s smooth and elastic. Then, cover it with a damp towel and let it rest for 15 to 20 minutes to relax the gluten and make rolling much easier.

Step 2: Cook the Pan Bread

After resting, divide the dough into 6 to 8 equal portions and roll each into a thin circle about a quarter-inch thick. Heat a non-stick or cast-iron skillet over medium heat and cook each piece for 1 to 2 minutes on each side until it puffs up nicely and develops golden spots. For that extra indulgent flavor, lightly brush with butter as soon as they come off the pan. Set them aside, keeping them warm while you prepare the curry.

Step 3: Sauté Aromatics for the Chicken Curry

Heat vegetable oil in a large skillet over medium heat. Toss in finely chopped onions and cook them until they turn soft and translucent, about 5 to 7 minutes. This step builds the flavor foundation essential to any great curry. Next, add minced garlic and grated ginger, cooking them briefly until the kitchen fills with warm, inviting aromas.

Step 4: Spice it Up

Now it’s time to add your curry powder, ground cumin, turmeric, and chili powder if you’re using it. Stir these spices with the onion mixture for about a minute to toast them gently. Toasting the spices awakens their flavors, making the curry richly aromatic and layered.

Step 5: Brown the Chicken

Add your chicken pieces into the skillet, evenly spreading them out so they brown nicely on all sides. This should take about 5 to 7 minutes. Browning develops flavor and seals in the juiciness, setting the stage for a succulent curry.

Step 6: Simmer the Curry

Once the chicken is beautifully browned, pour in the diced tomatoes plus the coconut milk or heavy cream. Stir everything to marry the ingredients, then bring the sauce to a gentle simmer. Lower the heat and cook for 20 to 25 minutes until the chicken is fully cooked and the sauce thickens into a creamy, velvety curry. Taste and season with salt and pepper to perfect your dish.

Step 7: Combine and Enjoy

Serve the warm chicken curry over your soft, golden pan bread and sprinkle with vibrant fresh cilantro or parsley for that fresh pop of color and flavor. This dish offers the ultimate comfort food experience that’s perfect any day of the week.

How to Serve Pan Bread with Chicken Curry Recipe

Garnishes

Fresh herbs like cilantro or parsley are more than just pretty toppings. They introduce a fresh, bright contrast to the creamy, spiced curry that elevates every bite. A dollop of yogurt or a squeeze of lime juice can also add extra layers of flavor and a little tangy zest.

Side Dishes

This Pan Bread with Chicken Curry Recipe shines on its own, but it pairs beautifully with simple sides like steamed basmati rice for soaking up every drop of sauce or a crisp cucumber salad to add refreshing crunch and balance. A side of roasted vegetables also complements this meal wonderfully.

Creative Ways to Present

For a fun twist, try folding the pan bread around the curry to make handheld wraps, perfect for casual lunches or picnics. You can also cut the bread into smaller pieces and use them as dippers for the curry, turning it into a vibrant party appetizer.

Make Ahead and Storage

Storing Leftovers

Keep your leftover pan bread and chicken curry in separate airtight containers in the refrigerator. This way, the bread maintains its texture, and the curry keeps its rich flavor without getting soggy.

Freezing

You can freeze both the pan bread and chicken curry successfully. Wrap the bread tightly to prevent freezer burn, and store the curry in a freezer-safe container. They will keep well for up to 2 months, perfect for busy nights when you crave homemade comfort.

Reheating

Reheat the curry gently on the stovetop or in the microwave until heated through, adding a splash of water or cream if it’s thickened too much. Warm the pan bread in a hot skillet or oven to restore its soft, fresh-from-the-pan texture. Avoid microwaving the bread as it can turn rubbery.

FAQs

Can I use chicken thighs instead of breast for this Pan Bread with Chicken Curry Recipe?

Absolutely! Chicken thighs are actually preferred by many for curry as they stay juicier and more flavorful during cooking, making your dish even richer and more succulent.

Is it possible to make the pan bread gluten-free?

You could experiment with gluten-free flour blends, but the texture will vary from traditional pan bread. Adding xanthan gum and adjusting hydration will help, but it won’t puff quite the same way as with all-purpose flour.

How spicy is this chicken curry?

The heat level is mild to medium thanks to the optional chili powder. You can easily adjust the spice by reducing or increasing chili powder, or add fresh chopped chilies if you love it hot.

Can I prepare the dough in advance?

Yes, you can prepare the dough a few hours ahead and keep it covered in the fridge. Bring it to room temperature before rolling and cooking the breads for best results.

What’s the best way to serve the leftovers?

Leftover chicken curry tastes fantastic when reheated and wrapped in warm pan bread as a quick lunch or snack. You could also turn it into a filling for stuffed peppers or baked potatoes for a new twist.

Final Thoughts

There is something truly magical about making your own pan bread to scoop up a fragrant, soul-warming chicken curry, and this Pan Bread with Chicken Curry Recipe makes it easier than you might think. Whether for a family dinner or sharing with friends, this dish brings heartiness, flavor, and comfort to the table in every bite. Give it a go, and let this recipe become one of your cherished homemade favorites.

Pan Bread with Chicken Curry Recipe

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4.1 from 57 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

This Pan Bread with Chicken Curry recipe offers a delightful combination of soft, homemade flatbread paired with a rich and flavorful chicken curry. The bread is pan-cooked to golden perfection, while the curry features tender chicken simmered in a spiced tomato and coconut milk sauce, making it a comforting and satisfying meal perfect for any occasion.

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Ingredients

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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)

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Instructions

1. Make the Pan Bread base: In a large bowl, combine the flour, baking powder, and salt. Add the olive oil or ghee and mix until the mixture becomes crumbly.
2. Form the dough: Gradually add warm water to the mixture while stirring until a dough forms. Add the yogurt if using, then knead the dough for about 5-7 minutes until it becomes smooth and elastic.
3. Rest the dough: Cover the dough with a damp towel and allow it to rest for 15-20 minutes to improve texture.
4. Shape the bread: Divide the dough into 6-8 small balls. Roll each ball out into a flat circle about 1/4-inch thick.
5. Cook the pan bread: Heat a non-stick or cast-iron skillet over medium heat. Place one dough circle into the skillet and cook for 1-2 minutes on each side until golden brown and puffed. Optionally brush with butter after cooking. Set aside and repeat with remaining dough.
6. Prepare the curry base: In a large pan or skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
7. Add aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
8. Toast spices: Add curry powder, cumin, turmeric, and optional chili powder. Cook for 1 minute to toast the spices and develop flavors.
9. Cook the chicken: Add the chicken pieces and cook until browned on all sides, approximately 5-7 minutes.
10. Simmer the curry: Pour in the diced tomatoes and coconut milk or heavy cream. Stir to combine and bring the mixture to a simmer. Reduce heat to low and let it cook for 20-25 minutes until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
11. Serve: Plate the chicken curry over warm pan bread and garnish with fresh cilantro or parsley. Enjoy your meal!

Notes

• Use ghee instead of olive oil in the bread for a richer flavor and softer texture.
• Adjust the water quantity as needed to form a soft dough without stickiness.
• Yogurt in the dough is optional but helps make the bread softer and more tender.
• The chili powder can be omitted or adjusted to control the heat level of the curry.
• Chicken thighs are juicier and more forgiving if overcooked compared to chicken breasts.
• The pan bread can be kept warm wrapped in a clean towel until serving.
• For a dairy-free curry, use coconut milk instead of heavy cream.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired