Who doesn’t love Indian cuisine? It smells of cinnamon, ginger, turmeric, cardamom, and saffron. I decided to prepare a tasty chicken curry with red peppers, onions, and coconut. I served the chicken in naan bread, which is a specialty of this cuisine.
Ingredients
For the Bread:
- Wheat flour: 300 g
- Yeast: 2 g
- Baking powder: 0.3 tsp
- Oil: 3 tbsp
- Salt: a pinch
- Whole milk (3.2% fat): 60 ml
- Sugar: a pinch
- Yogurt: 200 g
- Egg: 1
For the Filling:
- Chicken breast: 1
- Salt: a pinch
- Pepper: a pinch
- Oriental sauce: 350 g
- Cherry tomatoes: 6
- Arugula: a handful
Others:
- Apple: 1
- Spring onions: 2 sprigs
- Carrot: 1
- Cherry tomatoes: 3
- Cucumber: 1 piece
- Broccoli: 1 piece
Preparation
- In a bowl, place the yeast, add a pinch of sugar, lukewarm milk, and a tablespoon of flour. Mix the starter and set aside for 30 minutes in a warm place.
- Sift the remaining flour into the starter, add the egg, salt, baking powder, yogurt, oil, and mix the dough with a mixer for about five minutes. The dough should not be runny; it should be dense. Set aside in a warm place to rise for about an hour and a half.
- After this time, transfer the dough to a pastry board, knead by hand, and divide with a knife into 6 parts. Stretch the dough with your hands into a teardrop shape about 8-10 mm thick.
- Line a baking sheet with parchment paper, grease the paper with oil, and place the breads at intervals. Remember, they will rise; I couldn’t fit all six on one baking sheet. Preheat the oven to 230°C (450°F) top/bottom heat, place a pot of boiling water in the oven, then the baking sheet. Bake the bread for about 10 minutes on one side, then about 5 minutes on the other.
- Cut the chicken breast into cubes, transfer to a bowl, add salt, pepper, paprika, and three tablespoons of oil. Fry the chicken in a heated pan, adding the sauce towards the end. Slice open the naan bread and fill with arugula, chicken in sauce, and cherry tomatoes. Serve with vegetables and fruits for a lunch box.
