2 garlic naan flatbreads (such as Whole Foods 365) or pita breads
1 tablespoon chopped fresh cilantro (optional)
How to Make It
Preheat oven to 400°.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 2 minutes. Stir in flour and next 6 ingredients (through red pepper); sauté 1 minute. Add chicken, stock, carrot, and 1/2 cup water; bring to a simmer. Cover, reduce heat, and simmer 8 minutes. Stir in peas and coconut milk; cover and cook 5 minutes.
While curry cooks, brush naan evenly with remaining 1 teaspoon oil; bake at 400° for 8 minutes or until crispy. Cut each naan into 4 pieces.
Spoon 1 3/4 cups curry into each of 4 shallow bowls; sprinkle with cilantro, if desired. Serve each bowl with 2 naan quarters.
Definitely quick and easy, but nothing to write home about. I followed the recipe exactly and the result was bland and watery -- more of a soup than a curry. Afterwards I added more crushed pepper, cumin and salt and it was acceptable. I also cooked down the liquid, but that means there are fewer than 4 servings. I'm sure there are better curry recipes out there.
This a a decent recipe that doesn't take very long to make. My kids prefer to eat vegetarian so I used vegetable stock and added potatoes to make it a bit more filling. The flavor was good but if you don't like it really spicy you can reduce the amount of garam masala. I made home made naan to go with it which was delicious.
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