The dish "One Pot Chicken Curry With Garlic Herb Naan Breads" seems to be a fusion of various culinary elements. The chicken curry is reminiscent of Indian cuisine, known for its aromatic spices and rich flavors. The naan bread, traditionally associated with Indian cuisine, is flavored with garlic and herbs, giving it a Mediterranean or Middle Eastern touch.
Ingredients:
For Chicken Curry:
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
1 1/2 pounds (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (14 oz/400g) diced tomatoes
1 cup (240ml) coconut milk
Salt and pepper to taste
Fresh cilantro (coriander) leaves for garnish
For Garlic Herb Naan Breads:
4 pieces of naan bread (store-bought or homemade)
3 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon dried herbs (such as oregano, thyme, or rosemary)
Salt to taste
Instructions:
For Chicken Curry:
In a large pot, heat the oil over medium heat. Add the chopped onion and cook until softened and translucent.
Add the minced garlic and ginger, and sauté for about a minute until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, ground coriander, chili powder, and garam masala. Cook for another minute to bloom the spices.
Add the chicken pieces to the pot and cook until they start to brown on all sides.
Pour in the diced tomatoes (with their juice) and coconut milk. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the curry simmer for about 20-25 minutes, until the chicken is cooked through and tender.
Season the curry with salt and pepper to taste. If you prefer a thicker sauce, you can simmer the curry uncovered for a few extra minutes.
Garnish the chicken curry with fresh cilantro leaves before serving.
For Garlic Herb Naan Breads:
Preheat a grill or stovetop griddle over medium-high heat.
In a small bowl, mix together the melted butter, minced garlic, dried herbs, and a pinch of salt.
Brush each side of the naan bread with the garlic herb butter mixture.
Grill the naan bread for 1-2 minutes on each side, until they are lightly toasted and have grill marks.
Remove from the heat and serve warm with the chicken curry.
To Serve:
Ladle the chicken curry into bowls and serve with the warm garlic herb naan breads on the side.
Enjoy your delicious One Pot Chicken Curry With Garlic Herb Naan Breads – a perfect comfort dish for winter!
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