Naan Chicken Curry

A warm, soft naan filled with chicken marinated in a blend of curry spices, cooked until tender and juicy. The curry flavors blend with colorful vegetables, creating a perfect balance between spices and sweetness.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 757
• Protein: 34 g
• Carbs: 104 g
• Fat: 21 g

Ingredients

• 400 g Wheat flour
• 100 g Sweet yogurt or fermented milk on a bed of fruit
• 145 g Water
• 15 g Fresh baker's yeast
• 14 g Extra virgin olive oil
• 8 g Pearl sugar
• 1.5 tsp Fleur de sel
• 300 g Chicken thigh
• 250 g Fresh cheese
• 2 piece Onion
• 2 piece Round tomato
• 4 clove Garlic
• 1 piece Green bell pepper
• 1 piece Red bell pepper
• 4 tsp Curry powder
• 2 tsp Garlic powder
• 0.5 piece Lemon
• 2 tsp Paprika powder
• 4 piece Laughing Cow

Instructions

1. Dissolve the yeast

   Dissolve the yeast in a little warm water and let it rest for 10 minutes until it foams.

2. Prepare the naan dough

   Mix the flour, yogurt, sugar, water, yeast, and olive oil. Add the salt last. Knead vigorously for 10 minutes.

3. Let the dough rise

   Cover the bowl with a damp cloth and let it rise for 2 hours in a warm place.

4. Shape and fill the naans

   Divide the dough into 4 portions. Form balls, flatten slightly, place a triangle of Vache qui rit in the center, close and seal. Roll out into discs.

5. Cook the naans

   Place a naan in a hot pan without oil, cover and cook for 2 minutes. Flip and cook for another 2 minutes. Keep warm under a cloth.

6. Marinate the chicken

   Mix half of the fromage blanc with lemon juice, paprika, garlic powder, half of the curry, salt, and pepper. Add the chicken cut into cubes and marinate for 1 hour in the fridge.

7. Prepare the chicken curry

   Slice the onion and peppers thinly, mince the garlic, cut the tomatoes into cubes. Sauté the onion, garlic, and peppers in a pan with olive oil until golden. Add the remaining curry, then the tomatoes, chicken, and its marinade. Simmer for 10 minutes.

Chef's tips

• Do not roll the naan too thin to prevent the Vache qui rit from escaping.
• Let the chicken marinate well to absorb the flavors.
• Use a very hot pan to cook the naans, it helps form a nice crust.

Storage

Consume immediately. Leftovers can be kept for 24 hours in the fridge and eaten cold in a salad to avoid overcooking the chicken when reheating.