CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY
Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 35
Steps:
- In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
- In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
- Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
- In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
- To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
- Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
- Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
- Stir in the tomato paste and cook until aromatic, about 3 minutes.
- Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
- Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
- Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
- Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
- Brush the naan bowls with warm melted butter.
- Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 1677 calories, Carbohydrate 189 grams, Fat 67 grams, Fiber 9 grams, Protein 79 grams, Sugar 22 grams
BABY FRIENDLY VEGETABLE NAAN RECIPE BY TASTY
Here's what you need: whole wheat flour, flour, yogurt, spinach, grated carrot, grated zucchini, cauliflower florets, salt, turmeric, chili powder, chaat masala, garam masala, ajwain, ghee
Provided by Janani Ram Narayan
Categories Snacks
Yield 5 servings
Number Of Ingredients 14
Steps:
- Mix all the ingredients except ghee and knead to make a dough. If the dough is sticky - add more flour. If it's dry- add extra yogurt.
- Let it rest for 10 minutes but preferably not longer as the vegetables will release water, making the dough slightly soggy. It can always be adjusted with extra flour.
- Divide into 5 balls and roll on a floured surface.
- Cook on a hot pan with ghee and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 38 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 7 grams
HEALTHY VEGGIE CURRY WITH GARLIC NAAN RECIPE BY TASTY
Here's what you need: white rice, water, coconut oil, salt, vegetable oil, small yellow onions, idaho potato, tomato paste, fresh ginger, garlic, garam masala, curry powder, cauliflower, diced tomato, chickpeas, water, salt, coconut milk, frozen peas, all-purpose flour, salt, baking powder, sugar, ghee, whole-fat yogurt, skim milk, water, garlic
Provided by Merle O'Neal
Categories Dinner
Yield 8 servings
Number Of Ingredients 28
Steps:
- In a medium pot, combine the rice, water, coconut oil, and salt. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, until the water is absorbed. Once finished cooking, remove the rice from the heat and fluff.
- Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and potatoes are golden brown around the edges, about 10 minutes.
- Reduce the heat to medium. Add the remaining tablespoon of oil, the tomato paste, ginger, and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garam masala and curry powder and cook, stirring constantly, about 1 minute longer.
- Add cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.
- Add the tomatoes, chickpeas, water, and salt and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender, 10-15 minutes.
- Stir in the coconut milk and frozen peas. Cook until heated through, about 2 minutes longer. Remove from the heat.
- Meanwhile, in a large bowl, stir together the flour, salt, baking powder, and sugar. Create a well in the middle of the dry ingredients and pour in 1 tablespoon of melted ghee, the yogurt, skim milk, and a bit of the water. Mix until combined, adding more water as needed until the dough comes together.
- Transfer the dough to a lightly floured surface and knead until no longer sticky, then shape into a ball and divide into quarters. Roll out the dough portions to ¼ inch (6 mm) thick.
- In a small bowl, combine the remaining tablespoon of melted ghee with the garlic.
- Heat a bit of ghee in a medium nonstick pan over medium-high heat. Add a dough round and brush with the ghee and garlic mixture. Cook for 3-4 minutes, until the dough bubbles up and forms a nice brown crust, then flip and cook on the other side. Repeat with the remaining dough.
- Serve the curry over the rice with the naan on the side.
- Enjoy!
Nutrition Facts : Calories 568 calories, Carbohydrate 83 grams, Fat 20 grams, Fiber 11 grams, Protein 15 grams, Sugar 11 grams
EGG NAAN TOASTS RECIPE BY TASTY
Here's what you need: salted butter, eggs, shredded parmesan cheese, mini naan, salt and pepper, red pepper flake, arugula, prefered seasoning
Provided by Kate Horton
Yield 1 serving
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium low heat.
- Crack eggs into skillet and scramble into the butter. Season with salt and pepper.
- When eggs are set but still somewhat loose, push to the side and add the naan to the side of the pan to warm
- Top naan with 2 tbsp Parmesan, and spoon scrambled eggs on top of the cheesy naan. Top with remaining tablespoon of Parmesan and red pepper flakes
- Cover skillet for about 30 seconds to 1 minute until the naan bottom is toasted and the cheese is melted. Top with arugula and serve
- Enjoy!
Nutrition Facts : Calories 733 calories, Carbohydrate 66 grams, Fat 35 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams
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