SPICY LAMB NAAN BOWL CURRY RECIPE BY TASTY
Here's what you need: oil, brown onion, garlics, ginger, curry powder, garlic granules, cumin, ground tumeric, red chili flakes, himalayan sea salt, black pepper, lamb shoulder, carrot, canned diced tomato, water, spinach, coconut milk, water, active dry yeast, honey, plain flour, baking powder, baking soda, salt, plain yogurt, melted butter, ground tumeric, garlic granules, plain yogurt, coriander
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 30
Steps:
- To make the naan dough, combine warm water, yeast, and honey. Set aside to bloom for 10 minutes.
- Combine plain flour, baking powder, baking soda, and salt in a bowl.
- To the yeast mixture, add plain yogurt, and 25g melted butter, stir until smooth. Pour into the dry ingredients.
- Stir to combine, then dump onto a floured surface, and knead until smooth (about 2-3 minutes).
- Place dough in a clean large bowl, greased with oil, and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, about 2 hours.
- Make the curry: heat oil in a large frying pan over medium heat. Add onion, garlic and ginger, cooking for 3 minutes, or until softened.
- Add curry powder, garlic granules, cumin, turmeric, red chilli flakes, sea salt, and black pepper. Stir to combine.
- Add the diced lamb, cook, stirring occasionally for 4-5 minutes, or until the lamb is browned.
- Add sliced carrots, tinned tomatoes, and water. Reduce heat, and cover for 40 minutes.
- Tip in spinach and coconut milk, stirring to combine.
- Once the naan dough has risen, dump dough onto a floured surface. Divide into 4 equal portions. Roll each portion into a ¼ inch thickness (about 25cm circle).
- Heat a large cast-iron skillet over medium high heat. Cook naan for 2-3 minutes, or until the dough puffs up. Flip, and cook for an additional minute. Transfer naan to a medium bowl, and place another bowl on top. Repeat with remaining dough, stacking bowls between each round. Let the naan cool in the bowls to retain their shape.
- Mix remaining melted butter with turmeric and garlic granules, brush each naan bowl with melted butter.
- Fill naan bowls with lamb curry, and top with fresh coriander and yogurt.
- Enjoy!
Nutrition Facts : Calories 1082 calories, Carbohydrate 117 grams, Fat 51 grams, Fiber 11 grams, Protein 39 grams, Sugar 20 grams
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
NAAN BOWLS WITH CHICKEN CURRY RECIPE - (5/5)
Provided by sassy47
Number Of Ingredients 37
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.
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
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