John Myers
Contents
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Ingredients
- 500 g Chicken leg
- 500 g Chicken breast
- 200 g Onions
- 1 tbsp Chopped garlic
- 2 tsp Chopped ginger
- 300 g Chopped tomatoes
- 2 tbsp Chopped parsley
- 125 ml Yogurt
- 3 tsp Salt
- 125 ml Water
The roasted spice mix:
- 2 tbsp Black peppercorns
- 1 Cinnamon stick
- 12 Cloves
- 4 Cardamom pod
- 2 tbsp Ground cumin
- 1 tbsp Fennel seed powder
Remaining spices (without roasting):
- 1 tsp Chilli (cayenne pepper)
- 1 tsp Ground cumin
- 1 tsp Ground turmeric spice
- 1 tsp Ground coriander seeds
For the naan bread:
- 300 g Flour
- 21 g Yeast
- 2 tsp Salt
- 250 ml Water
Instructions
Preliminary remark:
- We make the curry mixture ourselves, of course you can also use a ready-made curry paste from the supermarket or Asia store.
- First, roast the cinnamon stick with cloves, cumin, cardamom, coriander seed powder and fennel seed powder in the oven on a piece of aluminum foil for 20 minutes at 100 degrees.
- We take yellow root, cayenne pepper and cumin unroasted in powder form.
- Crumble the roasted cinnamon stick and place in a mortar with the other spices and pound.
- In India you eat nan bread with curry - and you can also easily make THAT yourself:
- Knead the flour, water, salt and yeast into a tough dough and cover in a bowl and let rise for about 2 hours.
- For the curry, peel and dice the garlic, onions and ginger and cut everything as small as possible.
- Heat oil in a pan or wok and fry the chicken in portions. And only until it is white.
- Sauté onions, garlic and ginger in the same oil and add the finished powdered spices. Add a little water so that the spices mix well.
- Then stir in the yogurt, tomatoes, salt, parsley and add the chicken.
- Finally we add our homemade spice mixture - and now the whole thing has to simmer on a low flame for 20 minutes with the lid closed.
- Quarter the naan bread dough and roll it out on the floured work surface. Bake the dough cakes for almost 10 minutes at 250 degrees - when they turn slightly brown and start to bubble, they are done!
- Serve with the curry.
Nutrition
Serving: 100gCalories: 123kcalCarbohydrates: 12.2gProtein: 10.6gFat: 3.4g
