A couple of months ago VG told me about the Naan bread with a topping that she ate at a restaurant in Stellenbosch. Ever since then I have been craving Naan bread, but I can not find it anywhere. I know Woolworths used to have them but every time I went to Woolworths they told me that they don’t have stock.
Earlier this week I decided to make a coconut curry chicken. I thought Naan bread will go well with the dish, so I searched again, without any success. I then decided to make my own and found this easy and absolute delicious recipe on Food 24. Click here to be taken to the Naan bread recipe.
This curry is utterly delicious and tasted even better the next day.
30ml olive oil
800g chicken fillets, cubed
1 onion, chopped
2 garlic cloves, minced
5ml minced fresh ginger root
10ml jeera powder
10ml coriander powder
15ml Ina Paarman braai and grill seasoning
1 x 410g can chopped tomatoes
125ml chicken stock
2 carrots, sliced
1 red pepper, sliced
1 green pepper, sliced
1 x 410g can coconut milk
salt and pepper to taste
fresh coriander or parsley
Heat the oil and butter in a large saucepan and fry the chicken cubes in batches until brown. Remove from the pot.
Sauté the onions and garlic in the same pot. Add the ginger, jeera, coriander, turmeric and braai and grill seasoning and cook on low heat for 2 minutes.
Add the can of tomatoes, chicken stock, carrots and peppers. Return the chicken to the pot and simmer for 30 minutes.
Add the coconut milk and season to taste. Heat through and serve with rice, naan bread and sambals, garnished with fresh coriander or parsley.
Watch out for the Friday Food Quiz later today!