There is something utterly satisfying about tearing off a piece of warm, golden pan bread and using it to scoop up a creamy, aromatic chicken curry. Pan Bread with Chicken Curry is soothing, homey, and as fun to make as it is to eat. Picture fluffy flatbreads hot off the skillet paired with a chicken curry that’s bursting with flavor from fragrant spices, tender meat, and a swirl of rich coconut milk or tangy yogurt. Whether you need an easy weeknight dinner or want to impress a table of loved ones, this recipe brings a delicious fusion twist to your table—all in under an hour. If you crave comfort food with a touch of adventure, Pan Bread with Chicken Curry will steal your heart.

Pan Bread with Chicken Curry Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple without sacrificing any flavor. Each ingredient has a purpose, weaving texture, color, and aroma into every bite of your Pan Bread with Chicken Curry. Gather everything up, and the rest is a breeze!

All-purpose flour: The foundation of your pan bread—it creates a soft, pillowy texture that’s perfect for dipping.
Baking powder: Gives a gentle lift to the bread, so it’s light and tender rather than dense.
Salt: Enhances all the flavors, in both the bread and curry layers.
Water: Binds together the simple pan bread dough—it’s best to add it slowly for a just-right consistency.
Vegetable oil or melted butter: Adds richness to the bread and prevents sticking in the pan.
Chicken thighs or breasts: The star in your curry! Thighs offer more juiciness, but breasts are lean and quick-cooking.
Onion: Lays a sweet-savory flavor base for the curry—don’t skip the slow sauté here.
Garlic: Essential for classic curry aroma and depth.
Ginger: Brings a welcome zing and warmth to each bite.
Curry powder: The heart of the curry, delivering unmistakable fragrance and color.
Ground cumin: Adds earthiness and authentic curry character.
Turmeric: Not just bright yellow—gives subtle flavor and so much color to the sauce.
Cayenne pepper (optional): Turn up the heat a notch if you love a spicy kick!
Black pepper: For balance and gentle warmth.
Diced tomatoes: Provide juicy tang and body to the sauce—use what you have, fresh or canned.
Coconut milk or plain yogurt: Your creamy, flavor-carrying element; coconut for richness, yogurt for tang.
Fresh cilantro: Finishes the dish with vibrant green notes and a burst of freshness.

How to Make Pan Bread with Chicken Curry

Step 1: Mix and Rest the Pan Bread Dough

Start by combining your flour, baking powder, and salt in a large mixing bowl. Stir in the water and your choice of oil or melted butter, mixing until a soft, slightly sticky dough forms. Knead it gently for just a minute or two on a floured surface, then cover with a kitchen towel and let it rest. This short rest lets the gluten relax so your pan breads roll out without resistance.

Step 2: Shape and Cook the Pan Bread

Divide the rested dough into six equal pieces and shape them into balls. Using a rolling pin (or even the palm of your hand), roll each piece into a thin round about six inches wide. Heat a skillet over medium, brush it with oil or butter, and cook each bread for 2 to 3 minutes per side. Look for puffing and beautiful golden spots! Stack the finished breads in a towel to keep them warm and steamy.

Step 3: Sauté the Aromatics

For the chicken curry, heat oil in a large skillet. Toss in the chopped onion and cook until soft and translucent, about 5 minutes. Add garlic and ginger, stirring until the mixture smells irresistible—just a minute more, and you’re ready for the spices.

Step 4: Toast Spices and Brown the Chicken

Sprinkle in your curry powder, cumin, turmeric, a little cayenne if you like it hot, salt, and black pepper. Let the spices toast for about 30 seconds, releasing their fragrance. Add the chicken pieces and stir well to coat everything in those deeply colored spices. Continue cooking for 5 to 6 minutes until the chicken just starts to brown.

Step 5: Simmer with Tomatoes and Coconut Milk

Add the diced tomatoes, letting them soften and mingle with the chicken for 5 more minutes. Pour in your coconut milk (or yogurt), stirring until a bubbling, fragrant curry emerges. Let it simmer gently for 10 to 12 minutes, so the chicken becomes beautifully tender and the sauce thickens just right. Finish with a scatter of chopped cilantro for fresh, herbal lift.

How to Serve Pan Bread with Chicken Curry

Garnishes

For a final flourish, top your curry with lots of fresh cilantro and perhaps a sprinkle of sliced chili or a wedge of lime. The herbs punch up brightness and make everything look restaurant-worthy.

Side Dishes

While Pan Bread with Chicken Curry shines all on its own, a side of crisp cucumber salad, yogurt raita, or simply some pickled red onions adds a cooling and crunchy contrast to the warm, saucy main event. Don’t forget a cup of steaming chai if you’re feeling extra cozy!

Creative Ways to Present

Try serving Pan Bread with Chicken Curry family-style, with the bread tucked into a basket and the curry in a pretty serving bowl at the center. Stack the breads, slice them into triangles for easy dipping, or even roll the curry up in them like wraps! If you want to impress, drizzle a bit of extra coconut milk or yogurt on top in a swirl and scatter extra herbs.

Make Ahead and Storage

Storing Leftovers

Store any leftover curry and bread separately in airtight containers in the refrigerator. The chicken curry will keep well for up to 3 days, and the pan bread stays soft and tasty at room temperature for a day, or chilled for 2 days.

Freezing

Both elements freeze beautifully! Place cooled pan bread in a freezer bag with a sheet of parchment between each piece to prevent sticking. The curry can be portioned into containers and frozen for up to 2 months. Simply thaw overnight in the fridge before reheating.

Reheating

To reheat Pan Bread with Chicken Curry, warm the bread in a hot dry skillet or wrap in foil and heat in the oven until soft. Gently re-warm the curry on the stovetop or in the microwave, stirring occasionally and adding a splash of water or coconut milk if needed to loosen the sauce.

FAQs

Can I use store-bought flatbread instead of making the pan bread?

Absolutely! While homemade pan bread adds an extra touch, store-bought flatbread or naan works in a pinch if you’re short on time. Just warm them gently for the best taste and texture alongside your chicken curry.

What’s the best cut of chicken for Pan Bread with Chicken Curry?

Chicken thighs are your best friend here—they stay juicy and tender through simmering. If you prefer white meat, chicken breasts work well; just watch the cooking time to avoid drying them out.

How spicy is this chicken curry?

The curry is aromatic and warmly spiced, not fiery. The cayenne is optional, so you control the heat! For extra spice, add more cayenne or a fresh green chili when sautéing the onions.

Can I make this recipe dairy-free?

Definitely. Use coconut milk for the curry and choose oil for the pan bread to keep everything dairy free, while enjoying a deliciously creamy texture.

What other vegetables can I add?

Pan Bread with Chicken Curry is versatile! Stir in peas, baby spinach, potatoes, or even bell peppers along with the tomatoes for extra color and nutrition.

Final Thoughts

Sharing a dish as heartwarming as Pan Bread with Chicken Curry brings so much joy to the table. I hope you give it a try and savor every soft, warm bite dipped into that gorgeous, spiced curry sauce. Happy cooking!

Pan Bread with Chicken Curry Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful fusion dish combining homemade pan bread with flavorful chicken curry. The warm, pillowy bread complements the rich and aromatic curry, making it a satisfying meal for any occasion.

Ingredients

Scale

For the Pan Bread:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup water (more as needed)
2 tablespoons vegetable oil or melted butter (plus more for cooking)

For the Chicken Curry:

1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
2 tablespoons vegetable oil
1 small onion (finely chopped)
2 garlic cloves (minced)
1 tablespoon ginger (grated)
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced tomatoes (fresh or canned)
3/4 cup coconut milk or plain yogurt
fresh cilantro for garnish

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Instructions

To make the bread: In a bowl, mix flour, baking powder, and salt. Add water and oil, stirring until a soft dough forms. Knead briefly until smooth, then cover and let rest for 10–15 minutes. Divide into 6 pieces and roll each into a flat circle. Heat a skillet over medium heat and brush lightly with oil or butter. Cook each flatbread for 2–3 minutes per side, or until puffed and golden. Keep warm in a towel.
To make the curry: Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and ginger, cooking for 1 more minute. Add curry powder, cumin, turmeric, cayenne (if using), salt, and pepper. Cook until fragrant, about 30 seconds. Add chicken and stir to coat with spices. Cook for 5–6 minutes until browned. Add tomatoes and cook for another 5 minutes, then pour in coconut milk or yogurt. Simmer for 10–12 minutes until chicken is tender and sauce has thickened slightly. Garnish with chopped cilantro.

Notes

Use Greek yogurt for a thicker curry or coconut milk for a creamier texture.
The flatbreads are best served warm right off the pan but can be reheated in a dry skillet.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion (South Asian–inspired)