Fiona Teales "kevs Curry And Naans"

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 400 g chicken breasts (2 chicken breasts chopped)
• 200 g onions, chopped (1 medium onion)
• 6 minced garlic cloves
• 2 tablespoons olive oil
• 50 g ginger (fresh peeled and chopped about the size of your thumb)
• 1/2 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon chili powder
• 2 teaspoons garam masala
• 1/2 teaspoon fenugreek seeds
• 400 g chopped tomatoes (optional if you are making a massala)
• 1 tablespoon tomato paste
• 1/2 pint water (if using tinned tomatoes only 1/4 pint)
• salt
• fresh coriander
• 8 1/4 ounces plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon baking powder
• 120 ml milk
• 2 tablespoons oil

Recipe

• 1 for the naans.
• 2 sieve all dry ingredients into a bowl and make a well in the middle
• 3 mix the milk and the oil together and pour into the well and gently mix.
• 4 knead the mixture for 5-8 minutes and leave as a ball in an oiled bowl for about an hour (or however long it takes to make the curry).
• 5 divide into 4-6 pieces and roll flat brush with melted butter and grill on high for about 30seconbd to a minute till each side has risen and gone golden
• 6 for the curry.
• 7 dice the chicken and fry in the oil with the turmeric for about 5 minutes until sealed take out of the pan and put to one side.
• 8 add more oil if needed and add onion garlic and ginger fry until onions are translucent.
• 9 add the turmeric, paprika, cumin, ground coriander and chilli and stir fry for a couple for minutes, it will look dry at this stage but its important to cook the spices – try not to burn them
• 10 add the water or tomatoes tomato puree and salt and cook until sauce starts to thicken
• 11 add the chicken garam massala and fenugreek and cook until chicken cooked through about 10 minutes.
• 12 add fresh coriander and stir for two minutes serve with rice or naans.