Naan bread lifts a meal to a new level, a curry without naan bread is just a curry, but, add the naan bread and it becomes something truly spectacular. This is my non traditional take on naan bread served with balti curry.
Ingredients 2 1/2 cups plain flour
2 tsp dried yeast
1 cup lukewarm water
1 tbs sugar
1 tsp salt
1 tbs oil
250 g chicken, cubed
2 tbs balti curry paste
400 g tomato passata
1 capsicum sliced
1/2 - 1 cup of assorted veg (I used beans, peas, carrot, corn)
1 cup rice
To prepare the naan bread, combine the water and yeast. Let sit for 5 minutes so the yeast can activate.
Add flour, sugar and salt to a large bowl, then pour the water in and stir until combined. Transfer to a floured surface and knead for 5 minutes. Return to the large bowl, cover, and sit aside for 30 minutes until the dough has risen.
Heat oil in a frying pan over medium high heat and add the curry. Stir for a minute until fragrant and then add the chicken and cook till browned. Add the passata, capsicum and vegetables, simmer for 20 minutes.
While the curry is simmering, prepare rice according to the instructions on the packet.
Heat a sandwich press. You can lightly oil it or leave it dry. Take a handful of dough and stretch it out into a large piece, place on the sandwich press and cook for 3 minutes until golden.
Combine curry, rice and naan in a large bowl and serve hot.