I made ginger chicken curry and naan bread.
|curry with naan|
Lovely, lovely gingery, yellowish curry and soft (bit chewy) naan bread...hmmmm
Ginger chicken curry: (prep.20 mins plus marinating, cooking 35 mins)
1 kg fileted chicken thighs
1 thumb-size ginger (peeled and grated)
2 spring onions
1 tsb chilli powder
1 fresh red chilli (sliced)
1 lime (zest and juice both needed)
1 bunch of fresh coriander (chopped)
2 tbs sunflower oil
1 tsp ground turmeric
400 ml can coconut milk
1 chicken stock cube
1. Remove the skin of the chicken and slice them into 2-3 cm size cubes. Mix the ginger, the chilli powder, the fresh chilli, half of the coriander, the lime zest and juice and one tablespoon of the sunflower oil. Put the chicken into this marinade and then leave in the fridge overnight. If you don't have much time, then let the marinade do the business for 5 mins and then proceed with cooking.
2. Heat the oil in a pan or wok. Soften the spring onion in the hot pan for 5-6 minutes but don't let it burn. Add the ground turmeric and let it cook for 1 minute. Add the marinated chicken into the pan and let the turmeric coat the chicken evenly. Let the meat sizzle, and then pour in the coconut milk. Last but not least add the chicken stock cube and let it cook for 35 minutes.
3. Serve the chicken with naan bread or poppadoms and rice. Decorate the curry with coriander leaves.
Naan bread (prep. 20 mins, cooking 5-6 mins)
500g flour (strong bread flour)
1 sachet of dried yeast
1 tsp. salt
2 tbs yoghurt
2 tbs sunflower oil
250 ml warm water
1. Put the flour into a big bowl. Make a well into the middle. Pour the yeast, the sugar and the salt in the well. Add some of the water and let the yeast work. It starts working when you see bubbles appearing.
2. Incorporate the yeast into the flour add the rest of the water, yoghurt and start kneading. You need to get some sticky, thick mixture (like liquid rubber) but don't add more flour. Add the oil, work that into the dough until or it separated from the bowl and makes a ball.
3. Let the dough rest for an hour (or 30 mins minimum) and when doubled in sized then with a floured hand tear them into balls (tennis ball size). Let them rest for 10 mins and in the meantime turn on the oven to the highest temperature (mine can make 250 degrees).
4. Shape the dough and put the naans on a baking sheet, leaving 2 cm between between them. Put the bread in the oven on the highest rack and turn on the grill (if you have any). Bake the bread for 2,5 mins on each side. Brush the with melted butter (or ghee if you have) while it is hot.Serve with your curry!