Naan Chicken Curry

Method

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.

1. 1

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

2. 2

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

3. 3

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

4. 4

   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. 5

   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. 6

   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. 7

   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.