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
CURRIED CHICKEN SALAD SANDWICHES
This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.
Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.
CURRY NAAN GRILLED CHICKEN SANDWICH
Make and share this Curry Naan Grilled Chicken Sandwich recipe from Food.com.
Provided by Fuichan
Categories Lunch/Snacks
Time 30m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 16
Steps:
- (Direction for Garlic Herb Butter).
- Put garlic, shallot and cilantro in food processor, chop all.
- Add butter and salt, process well to mix well.
- (Direction for Sandwich).
- Preheat oven 350?F, spread garlic herb butter on Naan then toast lightly. Cut on half.
- Season chicken with salt and pepper then grill, bake bacon to be crisp.
- Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over cumin and Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
- Place Swiss cheese, tomato sauce, sliced avocado, chicken, mushed potato, American cheese and bacon on Naan then bake in the oven 3-4 minutes until cheese is melt.
- Place another half piece of Naan on it, put on serving plate.
NAAN CHICKEN SANDWICH
Make and share this Naan Chicken Sandwich recipe from Food.com.
Provided by Debbwl
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450*F. Place bread on baking sheet and cook 5 minutes.
- Stir together chutney and tomato paste in a small bowl. Spread mixture over one piece of bread.
- Toss together remaing ingedents in a medium bowl and pile over tomato mixture. Top with remaning bread and cut into four pieces.
HAM AND CHEESE CHICKEN SANDWICH
Great twist on a grilled chicken sandwich! From Southern Living. Marinating time is included in prep time.
Provided by breezermom
Categories Lunch/Snacks
Time 1h25m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten each piece of chicken slightly, using a meat mallet or rolling pin.
- Sprinkle the chicken with salt and parsley flakes; place in a shallow dish. Pour the teriyaki sauce over the chicken, turning to coat. Cover the chicken and chill 1 hour.
- Drain the chicken. Place a folded ham slice and a folded cheese slice on each chicken breast; fold the breast in half, and secure with a wooden toothpick.
- Cook the chicken, covered with the grill lid, over medium-hot coals (350 degrees to 400 degrees) for 10 to 15 minutes or until the chicken is done, turning once.
- Remove the wooden toothpicks, and place the chicken on the bottom half of each bun with mustard and lettuce. Cover with the tops of the buns.
TANDOORI CHICKEN SANDWICHES
Categories Sandwich Chicken Ginger Marinate Yogurt Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- For Sandwiches:
- Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
- Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
- For Mayonnaise:
- Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.
CURRY NAAN OPEN FACED GRILLED SHRIMP SANDWICH
Make and share this Curry Naan Open Faced Grilled Shrimp Sandwich recipe from Food.com.
Provided by Fuichan
Categories Lunch/Snacks
Time 30m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over Alfredo sauce and mixture. Bake until edges are bubbly.
- Add cilantro and seasoning salt and pepper then mix well.
- Heat small skillet on medium heat, put on olive oil add shrimp to cook, then seasoning cumin, salt and pepper.
- Cut Naan half then assemble with tomato sauce, avocado, mushed potato, grilled shrimp, American cheese and Swiss cheese.
- Bake in the oven 2-4 minutes until cheese melt and toast another half together.
- Take out from oven, place on a serving platter with another half piece of Naan on the side and serve it.
Nutrition Facts : Calories 116.7, Fat 9.2, SaturatedFat 4.1, Cholesterol 18, Sodium 330.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.5, Protein 5.7
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CURRY GRILLED CHICKEN NAAN SANDWICH WITH MANGO SALSA
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Cuisine IndianTotal Time 23 minsServings 1
- Combine mango, cucumber, onion, cilantro, lime juice and a pinch salt in a small cup; set aside. Rub one side of naan with 1/4 tsp curry powder. Rub chicken with remaining 1/4 tsp curry powder; sprinkle with remaining pinch salt.
- Coat outdoor grill rack or grill pan with cooking spray; heat grill or grill pan to medium-high heat. Grill chicken, turning once, until cooked through, about 7 minutes. Add naan to grill; cook, turning once, until grill marks appear and bread softens, about 1 minute.
- Place chicken on naan (on side with curry powder); top with salsa and a few sprigs of cilantro, if using. Fold and eat.
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