This recipe serves 4
For the curry:
1 tablespoon sunflower oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
3cm piece of ginger, finely chopped
2 teaspoons mild curry powder
1 teaspoon turmeric
A pinch of chilli powder
12 cardamom pods, crushed to open
500g chicken, cut into small chunks
½ cauliflower, cut into small florets
150g frozen peas
Salt and pepper
For the rice:
300g basmati rice
For the naan bread*:
250g plain flour
2 teaspoon sugar
½ teaspoon salt
½ teaspoon baking powder
120 ml milk
2 tablespoons sunflower oil
40g butter, melted.
Mango chutney or Passion Preserved’s fabulous Watermelon Rind Pickle
1. First make the dough for the naan bread. Put the flour, sugar, salt and baking powder in a large bowl and mix well. In a jug combine the milk and sunflower oil.
2. Make a well in the middle of the dry ingredients (flour mixture) and add the liquid mixture. Using your hands mix together the ingredients to form the dough.
3. Turn the dough out onto a floured surface and knead for 10 minutes, until smooth. Put the dough into a bowl lined with a bit of oil and leave for 15-30 minutes. Put a baking tray into the oven and preheat to the highest setting.
4. Now make the curry. Heat the oil over a medium heat in a large saucepan or casserole dish. Add the onions, with some salt and pepper, and cook for 5 minutes until just starting to brown. Next add the garlic, ginger, curry powder, turmeric, chilli powder and cardamom pods. Cook for one minute, stirring frequently until you can smell the spices.
5. Now add the chicken pieces to the spice mix and cook until the chicken is white on the outside. Add the cauliflower florets and then add the water and cook for 20 minutes. Add the frozen peas and cook for another five minutes.
6. Taste the curry and add more salt and pepper if needed. Turn off the curry and keep warm until ready to eat.
7. Put the rice and water in a saucepan. Turn on the heat to medium and bring to the boil. Give the rice a quick stir and then turn the heat down to very low and put a tight fitting lid on the saucepan. Cook for 15 minutes and then turn off the heat. Leave the rice in the saucepan, with the lid on, for another 5 minutes before serving (it will continue to cook).
8. Meanwhile make the naan breads. Divide the dough into 5 pieces. Roll out one piece quite thinly into a teardrop shape. Sprinkle with sesame seeds and put on the preheated baking sheet in the oven. Cook for three minutes until golden and slightly puffed up. Brush with butter. Repeat with the rest of the dough. Keep breads warm wrapped in a clean tea towel until ready to serve.
9. Fluff up the rice and serve topped with the chicken curry and fresh coriander, lime wedges, mango chutney, cucumber, yogurt and naan bread on the side.