Pan Bread with Chicken Curry

Picture this: a warm, soft pan bread, fresh off the stove, perfectly paired with a hearty, flavorful chicken curry that’s simmered to perfection. Together, they create a match made in food heaven. Pan Bread with Chicken Curry is the ultimate comfort food, combining the pillowy goodness of homemade bread with the rich, aromatic spices of a savory curry. Trust me, you’re going to love every bite of this!

Whether you’re looking for a cozy dinner or something to impress your guests, this dish is your ticket to flavor town. The chicken curry is comforting with just the right amount of spice, and the pan bread? Oh, it’s so easy to make, you’ll wonder why you haven’t been making it all along.

Why You’ll Love Pan Bread with Chicken Curry

Quick and Easy
Who doesn’t love a meal that’s both delicious and doesn’t take hours to prepare? This dish comes together in less than an hour, so you’ll be eating in no time.

Hearty and Satisfying
The soft, warm bread is the perfect vehicle to scoop up that flavorful chicken curry. It’s a match made in heaven, and each bite is satisfying.

Customizable
The curry can be spiced up to your preference, whether you like a little kick or prefer a milder flavor. You can also adjust the consistency to make it as saucy as you like.

Crowd-Pleasing
Who can resist soft bread and tender chicken curry? This dish is perfect for feeding a hungry crowd or enjoying with family for a comforting meal.

One-Pot Wonder
The curry is cooked in one pot, making cleanup easy. The bread is made in a pan, so you’re not stuck with a sink full of dishes afterward!

Ingredients in Pan Bread with Chicken Curry

For the Chicken Curry:

• Chicken Breast or Thighs: Tender and juicy chicken pieces form the base of the curry. Boneless thighs give a richer, more flavorful result, but chicken breasts work great too.
• Onions, Garlic, and Ginger: These aromatic ingredients provide a wonderful base for the curry’s depth of flavor.
• Tomatoes: Fresh or canned, tomatoes add a little tang and help balance the spices.
• Curry Powder or Garam Masala: These fragrant spices create that unmistakable curry flavor.
• Coconut Milk or Cream: For that silky, creamy texture that makes the curry so comforting.
• Chicken Broth: To help simmer the curry and infuse the chicken with flavor.
• Salt and Pepper: Simple seasoning to bring everything together.

For the Pan Bread:

• Flour: All-purpose flour gives the bread its soft texture.
• Baking Powder: This is the magic ingredient that makes the bread rise without needing yeast.
• Salt: Enhances the flavor of the bread.
• Sugar: Just a pinch to help balance the flavors.
• Water: To bring everything together into a soft dough.
• Butter or Oil: Adds richness to the bread and helps it cook beautifully in the pan.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Chicken Curry:

1. Cook the Aromatics: In a large pot, heat some oil over medium heat. Add the chopped onions and cook until they are soft and golden, about 5 minutes. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
2. Add the Chicken: Cut the chicken into bite-sized pieces and add it to the pot. Cook for 5-7 minutes, until the chicken is lightly browned on all sides.
3. Spice It Up: Add the curry powder (or garam masala), and stir to coat the chicken and onions. Let the spices bloom in the oil for a minute.
4. Simmer the Curry: Add the chopped tomatoes, chicken broth, and coconut milk (or cream). Stir to combine, and bring the curry to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, until the chicken is tender and the flavors meld together.
5. Season and Serve: Taste the curry and adjust the seasoning with salt and pepper if needed. If you like a thicker curry, let it simmer uncovered for a few more minutes.

Make the Pan Bread:

1. Prepare the Dough: In a large bowl, mix the flour, baking powder, salt, and sugar. Add water a little at a time until a soft dough forms. Knead the dough for a few minutes until smooth and elastic.
2. Roll and Cook the Bread: Divide the dough into small balls and roll each one out into a small circle. Heat a pan over medium heat and lightly grease it with butter or oil. Place one of the dough rounds into the pan and cook for 2-3 minutes on each side, until golden brown and puffed up. Repeat with the remaining dough.
3. Serve Warm: Serve the warm, freshly made pan bread alongside the chicken curry. Tear off pieces of bread to scoop up that delicious curry!

Nutrition Facts

Servings: 4
Calories per serving (Chicken Curry with Bread): 450
Total Fat: 22g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 650mg
Total Carbohydrates: 40g
Dietary Fiber: 3g
Sugars: 6g
Protein: 28g

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

How to Serve Pan Bread with Chicken Curry

• As a Main Dish: This is a hearty meal on its own, but you can always serve it with a side of steamed vegetables or a fresh salad for some extra crunch.
• With Extra Heat: If you love spice, serve with a side of chili paste or hot sauce to kick things up a notch.
• Leftovers: The curry gets even better the next day, so don’t be afraid to make a bigger batch!

Additional Tips

• Add Veggies: If you want to sneak in more vegetables, add some peas, spinach, or bell peppers to the curry as it simmers.
• Make the Bread Ahead: You can make the bread dough earlier in the day and cook it just before serving for an easy, stress-free dinner.
• Make It Your Own: Feel free to adjust the spices in the curry to suit your taste. You can add more garlic for an extra punch or make it milder by cutting back on the curry powder.
• Leftover Curry: The chicken curry keeps well in the fridge for up to 3 days and freezes beautifully for later use.

FAQ

Q1: Can I use store-bought naan bread instead of making pan bread?
A1: Of course! If you’re short on time, store-bought naan is a great alternative. Just heat it up in the pan or oven to get it warm and slightly crispy.

Q2: Can I make the curry spicier?
A2: Absolutely! Add some red chili flakes, cayenne pepper, or a fresh chili to the curry for extra heat.

Q3: Can I use chicken thighs instead of chicken breasts?
A3: Yes, chicken thighs will work wonderfully here! They have more fat, which gives the curry a richer flavor.

Q4: Can I freeze the curry?
A4: Yes! The curry freezes well. Just store it in an airtight container for up to 3 months. Reheat gently on the stove when ready to serve.

Q5: Is the pan bread gluten-free?
A5: This recipe uses all-purpose flour, but you can substitute gluten-free flour to make it suitable for a gluten-free diet.

Q6: Can I use a different type of milk for the curry?
A6: Yes! If you don’t have coconut milk, you can use heavy cream or even dairy milk for a slightly different flavor and texture.

Q7: Can I make the curry ahead of time?
A7: Yes! The curry tastes even better the next day as the flavors have more time to meld together. Just reheat on the stove before serving.

Q8: Can I use a different type of bread for this recipe?
A8: Absolutely! You can substitute any flatbread or even serve the curry with rice if you prefer.

Q9: What should I serve with this meal?
A9: A simple green salad, roasted vegetables, or a cooling cucumber raita would complement this dish perfectly.

Q10: How do I store leftover pan bread?
A10: Store leftover pan bread in an airtight container at room temperature for up to 2 days. You can reheat it in a dry skillet for a few seconds on each side to freshen it up.

Conclusion

Pan Bread with Chicken Curry is everything you want in a cozy, comforting meal: simple, flavorful, and utterly satisfying. The pan bread is soft and pillowy, perfect for scooping up that creamy, spiced chicken curry. Whether you’re making this for a special occasion or just because you deserve something delicious, this recipe is bound to be a hit. So grab your ingredients, make this dish, and get ready to enjoy a warm, comforting meal that will leave everyone coming back for more.

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