Curry Stuffed Naan Pockets

These naan bread pockets are BURSTING with chicken curry

Serves 6

INGREDIENTS

For the chicken curry:
2 tbsp oil
1 onion, finely chopped
1 clove garlic, crushed
tsp fresh ginger, crushed
2 tbsp Rajah Mild and Spicy Curry Powder
4 chicken breasts, cubed
1 tomato, grated
1 tsp tomato paste
tsp salt, to season

For the garlic naan:
3 cups self-raising flour
1 cups double cream plain yoghurt
tsp salt
cup (60ml) butter, melted
2 tsp crushed garlic

Serving suggestion:
Fresh coriander sprigs

METHOD

1. Preheat the oven to 180C and line a baking tray with baking paper.

For the chicken curry:
2. In a medium pot, heat the oil and add the onions. Saut until the onions are soft and translucent, about 10 minutes.

3. Add the garlic, ginger and the Rajah Mild and Spicy Curry Powder. Allow to cook for about 2 minutes.

4. Add the rest of the ingredients stirring to combine until all of the chicken pieces are coated in the spice mixture. Add 1 cup of water and cover the pot, allowing the curry to come to a simmer, about 35 minutes.

For the garlic naan:
5. While the chicken curry is cooking, prepare your dough by mixing the yoghurt, self-raising flour and salt. Stir with a spoon until combined. Once the dough comes together, turn it over onto a lightly floured surface and knead until smooth, about 8 minutes.

6. Divide the dough into 6 evenly sized balls and roll out each ball out into a circle-like shape.

To assemble:
7. Dish an equal amount of chicken curry on half of each naan. Fold the naan over, making a half-moon shape and enclosing the chicken curry inside the dough. Press the edges tightly with a fork to seal and pack them on the baking tray.

8. In a small bowl, make the garlic butter by mixing together the melted butter and garlic and stirring to combine.

9. Brush the tops of the filled naan generously with the garlic butter and make three small cuts across with a knife. Place in the oven and bake until cooked through and slightly golden, about 15-20 minutes.

10. Once baked, allow to cool slightly. Scatter freshly chopped coriander over the naan and place on a plate. Serve and ENJOY!


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