In this post I’ve combined and slightly modified several recipes I found online. I cook this combo regularly and love it because it’s relatively quick, very easy to make and tastes so damn good! As everything is made from scratch it’s also a zero waste recipe if you source the ingredients package free or in recyclable packaging. It will take around 45-60min to make the curry, naan and rice. It’s also pretty damn cheap and increasing the vegetable to chicken ratio will make it even more affordable. I hope you enjoy it as much as I do!
Recipe adapted from here. Serve with rice and/or naan from below.
- 1 tablespoon tomato paste
- 500g diced chicken (ie. thighs, boneless)
- 2 cups tomatoes
- Optional: 2 cups chopped veggies of choice (I like red capsicum & broccoli)
- 1/2 cup corriander leaves
- 2 cups water
- Heat oil in a large saucepan over medium heat, add onion, garlic, ginger, and chile, and saute for ~5 minutes, or until the onions are softened. Apparently cooking onions over a low, slow heat gives better flavour.
2. Add spices, toast for 30 seconds.
3. Add tomato paste & stir well. Then add the chicken thighs, turning them frequently as they cook.
4. Add the tomatoes, other veggies, coriander, and water and mix well. Bring to the boil then reduce to a simmer.
5. Cover and let cook for around 20 minutes, or until the chicken is cooked through and tender.
6. While the chicken masala is simmering it’s the perfect time to cook the rice and/or make the naan dough.
Garlic, Cheese (& Spinach) Naan
Recipe adapted from here. Serve alone as a snack or together with the chicken masala.
- 2 cloves of garlic, peeled
- 1 tsp instant dried yeast
- 250g bakers flour
- 10g olive oil
- 1 tsp salt
- 150g water
- shredded cheese of choice
- optional: large handful of baby spinach / kale / other leafy greens, roughly chopped
- butter or ghee for lathering
I use my thermomix for this recipe but you can also chop the garlic finely with a knife and knead the dough by hand.
1. Add garlic cloves to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape down the sides of the bowl.
2. Add yeast, flour, oil, salt and water in that order to mixer bowl. Combine for 15 sec/speed 3/MC on. Then 6 min/knead/MC on. Keep an eye on the thermomix during this stage as it can jump around/off the bench.
3. Let dough rest for 15 min in thermomix, an oiled bowl or thermo mat.
At this stage the dough is quite sticky and hard to get out of the thermie. It still works well but maybe add more flour when making the dough if you also have this problem and want less sticky dough.
Optional: while the dough is resting I cook the rice. I normally cook 1-2 cups of brown rice: place in medium pot, add water to ~1 inch above the rice, cook on low-medium with the lid on for ~10min, then turn off the heat until the curry and naan are ready to serve.
4. Heat a medium sized pan.
5. On a floured surface / thermo mat, break dough into 4 balls. Set 3 aside, covered with a tea towel while you work on the first one.
6. Take the first ball and roll it out to the size of your hand.
7. Place a small handful of cheese and chopped greens (if using) in the centre of the dough.
8. Roll up the sides of the dough to enclose the spinach and cheese inside.
9. Turn the dough over and roll it thin, sprinkling with flour if needed.
It doesn’t matter if a bit of spinach or cheese pokes through the dough- they still cook well.
10. Dry fry the naan. Once cooked remove from the heat and lather in butter or ghee.
11. Repeat for remaining naans
By the time you have cooked all the naan, the curry (and rice) should be nearly ready. Serve and enjoy!