A comforting and flavorful meal featuring tender chicken in a creamy coconut curry sauce, fragrant turmeric-infused pilau rice, and warm, fluffy naan bread. This dish is perfect for a family dinner or a special occasion, offering a balance of spice, sweetness, and texture.
Equipment
For the Curry
- Knife - For dicing chicken and slicing vegetables.
- Cutting Board - A sturdy surface for preparing chicken and vegetables.
- Mixing Bowl - To season the chicken.
- Large Pan or Skillet - For cooking the chicken, vegetables, and curry sauce.
- Wooden Spoon or Spatula - For stirring and sautéing.
For the Pilau Rice
- Medium-Sized Saucepan - To boil the rice.
- Colander or Fine Mesh Strainer - To rinse the rice before cooking.
- Measuring Spoons - For adding turmeric powder.
For the Naan Bread
- Mixing Bowl - For combining the dough ingredients.
- Rolling Pin - To roll out the naan bread.
- Non-Stick Pan or Griddle - For frying the naan.
- Tongs or Spatula - To flip the naan while cooking.
Ingredients
Coconut Chicken Curry:
- Coconut milk
- Curry powder
- Flour
- Chicken breasts
- Brown onion
- Bell peppers
- All-purpose seasoning
- Coriander (for garnish)
- Salt
- Coconut oil
Pilau Rice:
- Basmati rice
- Turmeric powder
Naan Bread:
- Self-raising flour
- Natural yogurt
- Sugar
- Salt
- Coconut oil (for frying)
Instructions
Coconut Chicken Curry
- Prepare Ingredients:
- Wash your hands thoroughly.
- Dice the chicken breasts into small cubes.
- Slice the onion and bell peppers into strips.
- Cook Chicken and Vegetables:
- Heat 1 tablespoon of coconut oil in a large pan on high heat.
- Season the chicken with 1 tablespoon of all-purpose seasoning.
- Sauté the chicken and vegetables until the chicken is cooked through and the vegetables are browned.
- Remove the chicken and vegetables from the pan and set aside.
- Make the Curry Base:
- Add the remaining tablespoon of coconut oil to the pan and heat it.
- Stir in 1 teaspoon of flour and 1 tablespoon of curry powder. Mix vigorously to combine.
- Pour in the coconut milk and stir.
- Bring to a boil, then reduce the heat and let it simmer for 5 minutes.
- Season and Finish:
- Add salt and more all-purpose seasoning to taste.
- Return the cooked chicken and vegetables to the pan. Stir well to coat in the sauce.
- Turn off the heat and garnish with fresh coriander.
Pilau Rice
- Prepare Rice:
- Rinse 500g of basmati rice under cold water using a colander or fine mesh strainer.
- Place the rice in a medium saucepan.
- Cook Rice:
- Add water and 1 tablespoon of turmeric powder to the pan.
- Bring to a boil, then reduce the heat and simmer until the rice is tender and the water is absorbed (about 15 minutes).
- Fluff with a fork before serving.
Naan Bread
- Make Dough:
- In a large mixing bowl, combine 250g of self-raising flour, 250g of natural yogurt, 1 teaspoon of sugar, and a pinch of salt.
- Knead the dough for 5 minutes until smooth and elastic.
- Shape the Naan:
- Divide the dough into even portions (4–6 pieces) and roll each into a ball.
- Flatten and roll out each ball with a rolling pin into a round or oval shape.
- Cook the Naan:
- Heat a small amount of coconut oil in a non-stick pan over medium heat.
- Fry each naan for 30–40 seconds per side until bubbles form and the bread rises slightly.
- Flip and cook the other side until golden brown.
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