Recipe: Indian Chilli Chicken Naan

A humble warming dish this is a type of ‘open’ sandwich using a Naan Bread as the base and a spicy chilli chicken curry. It’s really easy to make with just a few store cupboard spices and is a recipe I turn to again and again.

(serves 2)

Ingredients

1 Large skinless chicken breast, cut into chunks
2 green finger chillies, finely sliced
4 baby courgettes, trimmed and halved on the diagonal length ways
One quarter of a butternut squash, peeled and cut into chunks
Half a white onion, sliced
2 peshwari naans (plain or garlic are fine too, whichever you prefer)
2 fat garlic cloves peeled and crushed to a paste
10 cherry tomatoes
200ml chicken stock
1 tbsp tomato puree
Groundnut oil for frying
Chopped fresh coriander to serve
150ml soured cream
Juice of half a lemon
Salt and white pepper

spice mix: measure out the following into a small bowl and mix well;
1/4 Tsp cumin seeds, 1/2 Tsp ground cumin, 1/2 Tsp ground ginger, 1/2 tsp chilli powder, 1/2 Tsp garam masala, 1/2 Tsp sea salt, 1/4 tsp ground black pepper, the seeds of 1 cardamom pod, 3 tbsp cold water.

Method

Pre-heat the oven to 180Β°c. Season the squash with salt and pepper and place on a baking tray, drizzle lightly with groundnut oil, mix well and place in the oven. Bake for 25-30 minutes until softened and lightly browned. Remove and set aside on kitchen towel. Crank the oven up to 190Β°c.

Mix the soured cream and lemon juice together in a small bowl along with 1/2 a tsp of white pepper and a generous pinch of salt. Set aside until needed.

Heat a wok or large non-stick frying pan over a medium to high heat and add a lug of groundnut oil. Add the courgettes and allow them to char and blister while cooking to soften, around 5 minutes. Add the onion for 2 – 3 minutes until lightly browned. Add the chicken and fry ferociously for a further 3-4 minutes until the chicken is sealed and coloured. Add the sliced chilli, garlic, tomato puree and spice paste to the wok, cook for a few minutes more then add the tomatoes, squash and chicken stock and cook for a further 3-4 minutes. In the meantime pop the naan breads in the oven to warm them through.

When it’s all ready to come together place a naan bread onto a serving plate and load the chilli chicken curry on top. Finish with chopped fresh coriander and the soured cream.

 

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