Indian food is one of the tastiest things ever and also one of the few things my picky boyfriend will eat when I cook. Actually, I lie, he's getting more adventurous. But I am confident that my curry will always win him over. This past week I bought a lot of chicken from Safeway because it's been on sale ($1.99 a pound), so I had to stock up as I usually do when the chicken is on sale. Now to decide what to cook with the other chicken I have... But I have a bit to decide because I still have leftover curry out the wazoo. Anyway, this isn't all about curry. I also decided to try my hand at some naan. The cooking method isn't the traditional way to make naan. I've made it on a grill before and it tasted delicious, but I didn't have the time today to set up the grill for the task. So I found a recipe that used the oven and I doctored it slightly. While my naan is definately puffier than the naan you'd find in an Indian restaurant, it still tasted the same and that boyfriend of mine at 5 of the 6 pieces.
Naan Recipe
Ingredients
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon poppy seeds
Recipe
1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
4. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
6. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)
NOTES: I doctored the recipe by rubbing the naan with melted butter and garlic prior to putting it in the oven. While the taste wasn't extreme, there was a slight hint of garlic on the bread. Next time I think I'm going to add minced garlic to the actual dough.
Of course, I didn't just make naan like I mentioned already. I also made my foil proof curry that's done me right in the past. Oh man, I'm stuffed right now after eating this massive amount of food (served over Basmati rice). Yum, I can taste it again.
Curry Recipe
Ingredients
1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil
Recipe
Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.
