This is a delicious, true Indian Curry Recipe that has been in our family for years. I added a couple of things to make it even better.
Ingredients & Method:
The amount depends on the amount of people you want to serve, use your own judgement.
You can cut the chicken into blocks before you cook it, this way it looks more presentable, or you can put the thighs in whole. They will eventually get tender while cooking and fall apart.
First pan fry the chicken in a little bit of oil, to add a sweeter taste to the chicken, you can put in a tablespoon Apricot Jam and let the chicken fry and baste in it.
- 1 Chopped Onion
- 1 Chopped Tomato
- 2 Garlic cloves
- 1 Tbsp Lemon Juice
- 1 Tsp Cayenne Pepper
- 2 Tbsp Masala
- 2 Tbsp Rajah Curry
Pan Fry the Onion and garlic, then add the chopped tomato and let it simmer for a minute. Now add the rest of the ingredients and fry it for 5 minutes, or until the mixture turns a deeper red and add the chicken.
- 2 Cups Plain Yogurt
- 2 Tbsp Whole grain mustard
- 1 Tsp Tumeric
- 1 Tsp Coriander
- 1 Tin Coconut Milk
- Bay leaves
- Salt & Pepper
Now the final process. Add the ingredients above to the onion and chicken, put the stove on a low heat and let the curry simmer for 45 minutes. The longer it simmers the more tender the chicken will be and the more time the chicken gets to baste in the curry and absorb all the flavours.
Serve the Curry with Basmati Rice. If you want some extra flavour, sprinkle Coconut over the Curry and top it with Banana Slices. Or to make it more traditional Curry can be served with Indian bread like Roti or Naan.
This dough can also be used for other flatbreads and It’s convenient because it can be refrigerated for up to 10 days.
- 2 and a Half Cups Lukewarm water
- 1 and a Half Tbsp Yeast
- 1 Tbsp Salt
- 1 Tbsp Sugar
- 60 ml Oil
- 6 and a Half Cups of All Purpose Flour
Sift the dry ingredients together, when measuring the flour, don’t press down on it in the measuring cup. Rather scoop it loosely into the cup and scrape the excess flour off with a knife to get a more accurate measurement.
Now add the water and the oil to the dry ingredients and mix it. Pretty soon the mixture will be too difficult to mix with a spoon, wet your hands with a little oil or water and mix it with your hands. REMEMBER this dough does not need to be kneaded because it’s flatbread. You will know that the dough is ready when there are no more dry spots in the dough. The dough should be wet and take on the shape of the container it is put in, if it is not you can add more water.
Cover the dough and allow it to rise at Room Temperature until it starts to collapse or flatten on top. Leave it to rest for about an hour, but also know that this dough can be left for up to 5 hours to rise. The longer it is allowed to rest the better.
The dough is easier to shape once it has been refrigerated but this is optional.
Baking the Naan!
You have to lightly dust the dough with flour and break of pieces as big as a golf ball, lightly flour your hands as well and stretch the ball. You can also roll the balls out with a rolling pin until it is about 5mm thick.
Get a skillet ready over a high heat and add 1 Tbsp oil to the pan. TIP – You will know that the pan is ready when you flick water drops onto the pan and it skitters across the pan, evaporating almost immediately.
Drop the dough into the pan and decrease the heat to medium, cover the pan with a lid to trap the heat. It only takes about 3 minutes to be done, turn the naan over in the pan. The naan is ready as soon as both sides are browned and the dough feels firm. Remove the Naan from the pan and brush it with melted butter.
Serve warm with Curry.