Easy Naan

We have tried a few different naan recipes and so far this is our favorite.


Ingredients:

1 3/4 c of flour

2 tsp sugar

1 tsp salt

3/4 tsp baking powder

2 tsp oil

1/2 cup milk

butter


Mix all dry ingredients

Create a well in the middle of dry ingredients and add wet ingredients

Mix until ingredients come together, knead until smooth and elastic. Add more flour if necessary.

Let dough rest for 10 mins, divide into about 6 separate balls.

Heat skillet to medium heat.

Roll out balls until thin and flat.

Melt butter before cooking each naan.

Cook naan until browned on both sides. When they are cooked you can brush with butter and various seasonings.

 


recipe taken from thekitchenpaper.com

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Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry


Butter Chicken

We love Indian food. But, it’s pretty expensive to eat out at the good restaurants all of the time so we like to make our own. Today, we made Butter Chicken in the crockpot so it could cook while we were gone all day.


IMG_2808


Ingredients:

  • 2 cloves garlic
  • 1/2 of an onion
  • 1 can (13.5oz) coconut milk
  • 1 can (6oz) tomato paste
  • 2 Tbsp flour
  • 3 tsp curry powder
  • 1 tsp chili powder (add more for spicier and less for more mild)
  • 1/2 tsp ginger powder
  • salt and pepper to taste
  • 2 chicken breasts, cubed
  • 2 Tbsp fresh cilantro

Directions:

  • Dump everything into crockpot
  • Cook 5hrs on low
  • Eat with rice and roti

Notes:

  • We like our food spicy, and with only 1 tsp of chili powder we found it pretty bland. Next time we make this we will be upping the amount of chili powder for sure.
  • We chopped the cilantro and added it to the crockpot, but you’re supposed to use it as a garnish after it’s dished. I say, do what you want.
  • With the whole can of tomato paste it came out a little bit too strong. Next time we will be cutting that down a little bit.
  • Our efforts in finding a decent roti recipe have failed us thus far, but we find that homemade tortillas are a suitable replacement.

Butter Chicken


Adapted from:

Damn Delicious Crockpot Butter Chicken