Description
Pan Bread with Chicken Curry is a flavorful and satisfying meal that pairs soft, warm pan-fried bread with a savory, aromatic chicken curry. This dish combines the comfort of freshly made bread with the bold flavors of a spiced chicken curry, perfect for any occasion. Ideal for family meals or gatherings, it’s a comforting dish that everyone will love.
Ingredients
Scale
- For the Pan Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil or ghee
- 3/4 cup warm water (adjust as needed)
- 1 tablespoon yogurt (optional, for softness)
- Butter (for brushing, optional)
- For the Chicken Curry:
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk or heavy cream
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Make the Pan Bread: In a large bowl, combine flour, baking powder, and salt. Add the olive oil (or ghee) and mix until the flour becomes crumbly.
- Gradually add warm water, stirring until a dough forms. Add the yogurt if using, and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a damp towel and let it rest for 15-20 minutes.
- Divide the dough into 6-8 small balls. Roll each ball out into a flat circle, about 1/4-inch thick.
- Heat a non-stick or cast-iron skillet over medium heat. Place one piece of dough into the skillet and cook for 1-2 minutes on each side, until golden and puffed. Optionally, brush with butter after cooking. Set aside and repeat with remaining dough.
- Make the Chicken Curry: In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the curry powder, cumin, turmeric, and chili powder (if using), and cook for 1 minute to toast the spices.
- Add the chicken pieces to the pan and cook until browned on all sides, about 5-7 minutes.
- Pour in the diced tomatoes and coconut milk (or heavy cream). Stir to combine and bring to a simmer. Reduce heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
- Serve the chicken curry over the warm pan bread, garnished with fresh cilantro or parsley. Enjoy!
Notes
- Feel free to use bone-in chicken for a richer flavor, but ensure it’s fully cooked before serving.
- For extra creaminess, you can add a spoonful of yogurt to the curry before serving.
- Serve with a side of pickles or yogurt for added tang and flavor.
- If you prefer a spicier curry, adjust the amount of chili powder or add fresh chilies to taste.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (1 bread + curry)
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg