Chicken curry with pilaf rice and naan
Timeline
Put on dough for naan 2hrs 40 minutes in advance
Curry 1 1/2 hrs
Rice 1 hr
For 4 naans
(from the panasonic bread machine recipe book)
1/2 tsp yeast
250g strong White flour
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1 tbsp oil
2 tbsp yogurt
100ml water
Use basic dough option
Flatten into 4 naans and grill until golden. Add oil before grilling
Curry for 4
(From the side of a Sharwoods medium curry powder box, with additions)
2 tbsp oil
2 cloves garlic
1 tsp chopped ginger
1.5 chopped onions
450g chicken cubed
4 tbsp curry powder
300ml chicken stock
400g tinned tomatoes
1 tbsp lemon juice
1 tbsp sugar
Handful of raisins
Drop of cream
Fry garlic, onions and ginger in oil until soft
Add chicken
Add curry powder
Stir in stock, tomatoes, lemon juice and sugar and raisins
Simmer for 45 minutes
add cream before serving
Pilaf Rice for 6
(From The Ballymaloe Cookbook pg 125)
300g basmati rice
1 tbsp olive oil
1/2 small onion finely chopped
1 tsp coriander seeds
1 cm cinnamon stick
Pinch of turmeric
1/2 tsp salt
450ml water
Wash and drain rice twice in cold water
Drain and cover with water for 30 minutes
Sauté onion, coriander, cinnamon and turmeric in oil in a heavy saucepan
Drain the rice and retain 450ml of water
Stir rice and salt into onion mixture and add the water
Stir and bring to a simmer. Simmer for 10 mins
Fluff and place tea towel between rice and lid for further 10 minutes