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.
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 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.
- 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.
- Rest the dough: Cover the dough with a damp towel and allow it to rest for 15-20 minutes to improve texture.
- Shape the bread: Divide the dough into 6-8 small balls. Roll each ball out into a flat circle about 1/4-inch thick.
- 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.
- 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.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Toast spices: Add curry powder, cumin, turmeric, and optional chili powder. Cook for 1 minute to toast the spices and develop flavors.
- Cook the chicken: Add the chicken pieces and cook until browned on all sides, approximately 5-7 minutes.
- 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.
- 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
