Name: Pan Bread with Chicken Curry Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: South Asian
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 2 teaspoons instant yeast; 1 cup warm water; 2 tablespoons vegetable oil; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 pounds boneless chicken thighs, cut into chunks; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder (optional); 1 (14-ounce) can diced tomatoes; 1 cup coconut milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh cilantro, chopped

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If you’re looking for the ultimate comfort meal that’s simultaneously vibrant, cozy, and a little bit exotic, Pan Bread with Chicken Curry is about to become your new favorite. This delightful dish brings together pillowy, skillet-baked bread and a rich, flavor-packed chicken curry that will instantly fill your kitchen with buttery, spicy aromas. Each bite is a perfect harmony of soft, golden bread dunked in a coconut-tomato curry that’s loaded with tender chicken and warming spices. It’s hearty but not heavy, perfect for sharing with loved ones or indulging in all by yourself. Trust me, Pan Bread with Chicken Curry is a recipe you’ll want to make again and again!

Pan Bread with Chicken Curry Recipe - Recipe Image

Ingredients You’ll Need

This beloved dish is all about letting simple pantry staples shine! Each ingredient, from the pillowy flour to the aromatic spices, plays a careful part in building layers of flavor, texture, and color that make Pan Bread with Chicken Curry absolutely irresistible.

All-purpose flour: The base of our pan bread, giving it just the right soft and chewy texture.
Salt: Enhances the flavor of both the bread and the curry for that perfectly seasoned bite.
Sugar: Adds a touch of sweetness to balance the savory and bring the dough to life.
Instant yeast: The magic behind the pillowy rise and fluffy crumb of the bread.
Warm water: Activates the yeast and brings the dough together seamlessly.
Vegetable oil: Used both in the bread and curry for supple dough and a smooth, rich sauce.
Onion: Forms the savory backbone of the curry, offering sweetness as it caramelizes.
Garlic: Essential for a deep, aromatic foundation that always makes curry sing.
Fresh ginger: Lends a pop of warmth, zing, and unmistakable South Asian flavor.
Boneless chicken thighs: The star protein—moist, flavorful, and perfect at soaking up all those spices.
Curry powder: A vibrant, aromatic blend that instantly gives the curry its bold personality.
Ground cumin: Adds subtle earthiness and depth to the sauce.
Ground coriander: Provides light citrusy notes that brighten up the dish.
Turmeric: Gives a stunning golden color and gentle peppery undertone.
Chili powder (optional): Turns up the heat if you want your Pan Bread with Chicken Curry a little spicy!
Diced tomatoes (canned): Build body into the sauce and add delicate acidity.
Coconut milk: Makes the curry sauce luxuriously creamy and just a touch sweet.
Black pepper: Sharpens up all the other spices for a full-bodied flavor.
Fresh cilantro: Sprinkled on top for a burst of freshness and beautiful, vibrant color.

How to Make Pan Bread with Chicken Curry

Step 1: Make the Bread Dough

In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Pour in the warm water and vegetable oil, then mix until a shaggy dough forms. Knead for about 5-7 minutes until the dough feels smooth and elastic—this is what gives your pan bread its deliciously chewy texture. Cover the bowl with a towel or plastic wrap and let the dough rise somewhere warm for about 1 hour, or until it’s doubled in size.

Step 2: Shape and Cook the Pan Bread

Turn your risen dough out onto a lightly floured surface and divide it into 6 equal pieces. Roll each piece into a smooth ball, then use a rolling pin to flatten them into circles about 1/4 inch thick. Heat a skillet or nonstick pan over medium-high heat. Working one at a time, cook each round for 2–3 minutes per side until beautifully puffed, golden brown, and lightly charred in spots. Keep the cooked breads wrapped in a towel to stay warm and soft.

Step 3: Sauté the Aromatics

In a large, deep pan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and just starting to caramelize, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until everything smells gorgeously fragrant.

Step 4: Brown the Chicken

Increase the heat to medium-high and add in the chicken thigh pieces. Let them cook undisturbed for a couple of minutes to really brown and seal in the juices, then stir to finish cooking all sides evenly. This step locks in flavor and ensures the chicken stays succulent all the way through.

Step 5: Spice it Up!

Sprinkle in your curry powder, cumin, coriander, turmeric, and chili powder if you’re using it. Stir everything together so the chicken is well-coated in the spices, and let them toast for 1–2 minutes. It’s this moment when the kitchen will start to smell absolutely incredible!

Step 6: Simmer the Curry

Pour in the diced tomatoes and coconut milk, then add the salt and black pepper. Stir well, scraping up any browned bits from the bottom of the pan for loads of extra flavor. Bring the mixture to a gentle simmer, then reduce the heat and let it cook (uncovered) for 20–25 minutes, stirring occasionally until the chicken is tender and the curry has thickened beautifully.

Step 7: Finish, Garnish, and Serve

Just before serving, taste and adjust seasoning if needed. Remove the curry from heat and sprinkle generously with fresh, chopped cilantro. Serve hot with your warm pan bread—and get ready to dig into Pan Bread with Chicken Curry at its finest!

How to Serve Pan Bread with Chicken Curry

Garnishes

The crowning glory for Pan Bread with Chicken Curry is a shower of fresh cilantro right over the top. For even more sparkle, you can add a few rings of red chili or a sprinkle of crispy fried onions to give the dish an exciting contrast in color and texture. A wedge of lime on the side brings brightness to every bite!

Side Dishes

This dish truly shines on its own, but for a feast, pair your Pan Bread with Chicken Curry with a crisp cucumber and tomato salad, or a simple yogurt raita lightly seasoned with salt and toasted cumin. A side of quick pickled onions or mango chutney offers a sweet and tangy counterpoint to the creamy, spiced curry.

Creative Ways to Present

Get playful with your presentation! Stack the warm pan breads in a bread basket lined with cloth, or slice them into strips for dipping. Serve the curry in a big communal bowl for passing around the table, or plate individually with a scoop of steamed rice alongside the bread—perfect for soaking up every last drop of that glorious curry sauce.

Make Ahead and Storage

Storing Leftovers

If you’ve got a bit of Pan Bread with Chicken Curry left (lucky you!), transfer the bread and curry to separate airtight containers. The bread stays soft at room temperature for a day or two, while the curry will keep in the fridge for up to three days. This separation ensures the bread doesn’t soak up too much sauce and lose its lovely fluffiness.

Freezing

For longer storage, freeze the pan bread and chicken curry separately. Wrap cooled bread in foil and place in a freezer bag—it’ll keep well for up to 2 months. The curry can be portioned and frozen in airtight containers for up to 3 months. Thaw both overnight in the fridge for the best texture and taste.

Reheating

To reheat the bread, pop it onto a dry skillet over medium heat for a minute or two on each side, or warm in the oven wrapped in foil until soft. Reheat the curry gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce if needed. Both reheat beautifully, keeping your Pan Bread with Chicken Curry just as luscious as when freshly made.

FAQs

Can I use chicken breast instead of thighs?

Absolutely, but keep in mind that thighs are fattier and stay juicier during simmering. If you use chicken breast, reduce simmer time slightly to avoid overcooking the meat.

Is there a dairy-free or vegan option?

Yes! For a vegan version, sub in cubes of tofu or chickpeas instead of chicken, and use plant-based yogurt for garnishing. The coconut milk keeps the curry deliciously creamy without any dairy.

Can I use store-bought naan or flatbread?

If you’re in a rush, you can absolutely use store-bought naan or another soft flatbread, though making the pan bread from scratch really elevates the experience! Try homemade at least once—you’ll taste the difference.

How spicy is Pan Bread with Chicken Curry?

It’s got warmth without being overwhelmingly hot. If you love spice, add more chili powder or sliced chilies. For milder palates, skip the chili entirely; the curry will still be wonderfully flavorful.

Can I make the curry ahead of time?

Definitely! In fact, the flavors develop even more after a rest in the fridge. Just reheat gently before serving alongside your fresh pan bread for maximum flavor.

Final Thoughts

There’s truly nothing like the pleasure of pulling apart warm, homemade bread and dunking it into a bowl of aromatic, creamy curry. Pan Bread with Chicken Curry is a soul-satisfying meal that’s surprisingly simple to pull off at home, yet elegant enough for a celebration. Give it a try—you might just discover your new signature dinner!

Pan Bread with Chicken Curry Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a flavorful meal of tender chicken curry paired with soft and fluffy pan bread. This fusion dish combines traditional South Asian flavors with the convenience of stovetop cooking. Perfect for a cozy dinner with a touch of spice and warmth.

Ingredients

Scale

Pan Bread:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons instant yeast
1 cup warm water
2 tablespoons vegetable oil

Chicken Curry:

2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 pounds boneless chicken thighs, cut into chunks
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 (14-ounce) can diced tomatoes
1 cup coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

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Instructions

Pan Bread: Combine flour, salt, sugar, and yeast. Add water and oil, knead into a smooth dough. Let rise, then divide and cook on a skillet until golden.
Chicken Curry: Sauté onion, garlic, ginger. Add chicken, brown, then add spices, tomatoes, coconut milk, salt, and pepper. Simmer until chicken is tender. Garnish with cilantro.