Print

Servings 2 people

Ingredients

  • olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon garam masala
  • 2 tablespoon cinnamon
  • 1 small can of coconut
  • 2 to matoes
  • juice of half a lime
  • 400 g chicken breast
  • salt pepper, paprika

Ingredients for 6 naan breads

  • 160 g flour
  • ½ tablespoon baking powder
  • ¼ tablespoon baking soda
  • ½ tablespoon sugar
  • a pinch of salt
  • 25 g butter
  • 50 ml milk
  • 65 g plain yoghurt

Instructions

  • For the naan breads mix flour, baking powder, baking soda, sugar and salt in a bowl.
  • Heat butter and milk in a saucepan until butter is melted.
  • Now add the flour mixture into the butter and mix well.
  • Add plain yoghurt and form dough with your hands. If the dough is still sticky, add some more flour. Set aside for about half an hour.
  • Portion into 6 small dough balls and roll them.
  • Bake the flatbread in a pan (without oil). Let it dry fry and puff up for about 3 minutes, then turn over and cook on the other side for another 3 minutes.
  • Brush the fresh-off-the-skillet naan with some melted butter and top them with some herbs.
  • For the chicken fry the chopped onions and garlic cloves in oil.
  • Add garam masala and cinnamon.
  • Deglaze with coconut milk and tomatoes and let it simmer for 5 minutes.
  • Add the chicken breast and limejuice and let simmer for about 15 minutes.
  • Season with salt, pepper and paprika.