Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Curries are often served over rice, but this version is served like a stew with a side of naan bread for a hearty complete meal.

Maureen Callahan
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

514 calories; fat 23g; saturated fat 5.6g; mono fat 9.1g; poly fat 4.9g; protein 35g; carbohydrates 42g; fiber 8g; cholesterol 88mg; iron 4mg; sodium 696mg; calcium 79mg.
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