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Chicken Curry Naan Bake with Spicy Coconut Chutney

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine : Indian Fusion
  • Dietary : High-Fat, Low-Carb, High-Protein, High-Fiber
  • Time : Slow
  • Serves : 2

👨‍🍳 Chef's Notes

This recipe combines the comforting flavors of traditional Indian curry with a unique twist of baking it with naan for a delightful texture contrast. The spicy coconut chutney adds a refreshing and zesty kick to the dish.

⭐ Why This Recipe Works

Baking the curry with the naan allows the flavors to meld together while creating a crispy exterior on the naan. The slow cooking process ensures the chicken becomes tender and absorbs all the rich spices in the curry.

🧾 Ingredients

  • 300g Chicken Breast, diced (10.6 oz)
  • 2 Naan bread
  • 1 cup Coconut Milk (240ml)
  • 1 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Garam Masala
  • 1 tbsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Chili Flakes
  • Salt, to taste
  • Fresh Cilantro, for garnish

🔪 Preparation

  1. Preheat the oven to 180°C (350°F).
  2. In a pan, sauté the onions and garlic until translucent.
  3. Add the diced chicken and cook until browned.
  4. Stir in the garam masala, turmeric, cumin, chili flakes, and salt.
  5. Pour in the coconut milk and simmer for 10 minutes.

🥘 Cooking Instructions

  1. Place the naan bread on a baking tray.
  2. Spoon the chicken curry mixture onto the naan.
  3. Bake in the preheated oven for 15 minutes or until the naan is crispy.
  4. Garnish with fresh cilantro.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Cooking: 25 minutes

📊 Nutrition Facts

  • Calories: 720
  • Protein: 45g
  • Fat: 30g
  • Carbohydrates: 60g
  • Fiber: 8g

🔄 Variations & Substitutions

  • For a vegetarian option, substitute chicken with tofu or paneer.
  • Use gluten-free naan for a gluten-free version.
  • Add more vegetables like bell peppers or peas for extra fiber.

💡 Pro Tips

  • Toast the naan slightly before adding the curry for extra crispiness.
  • Adjust the spice levels according to your preference by adding more or less chili flakes.

🌡️ Storage Instructions

Store any leftover chicken curry separately from the naan in airtight containers in the refrigerator. Reheat in the microwave or oven until heated through. Reheat the naan in a toaster or oven for best results.