Naan Bread with Chicken Curry

Naan Bread with Chicken Curry

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.


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


  • Apple: 1
  • Spring onions: 2 sprigs
  • Carrot: 1
  • Cherry tomatoes: 3
  • Cucumber: 1 piece
  • Broccoli: 1 piece


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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