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
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)
Nutrition
- Serving Size: 1/4 of curry with 2 breads
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
