Saturday 23 March, 2019

Loop Sunday Lunch: Quick Chicken and Vegetable Curry with Garlic Naan

For today's Sunday Lunch we feature Quick Chicken and Vegetable Curry with Garlic Naan from My Recipes, served like a stew with a side of naan bread for a hearty complete meal.

Ingredients 

4 teaspoons canola oil, divided

2 cups prechopped onion

1 tablespoon all-purpose flour

1 tablespoon garam masala

1 tablespoon minced garlic

1 teaspoon ground cumin

5/8 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper

1 1/4 pounds skinless, boneless chicken thighs, chopped

1 cup unsalted chicken stock

1 cup sliced carrot

1/2 cup water

2 cups frozen green peas, thawed

1/2 cup light coconut milk

2 garlic naan flatbreads (such as Whole Foods 365) or pita breads

1 tablespoon chopped fresh cilantro (optional)

Directions

1. Preheat oven to 400°.

2. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 2 minutes. Stir in flour and next 6 ingredients (through red pepper); sauté 1 minute. Add chicken, stock, carrot, and 1/2 cup water; bring to a simmer. Cover, reduce heat, and simmer 8 minutes. Stir in peas and coconut milk; cover and cook 5 minutes.

3. While curry cooks, brush naan evenly with remaining 1 teaspoon oil; bake at 400° for 8 minutes or until crispy. Cut each naan into 4 pieces.

4. Spoon 1 3/4 cups curry into each of 4 shallow bowls; sprinkle with cilantro, if desired. Serve each bowl with 2 naan quarters.

 

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