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
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.
Notes
- You can make the bread ahead of time and reheat on a skillet before serving.
- For extra spice, add a chopped chili pepper with the onions.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Asian, Fusion
Nutrition
- Serving Size: 1 portion with bread and curry
- Calories: 540
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg
