Nam, Nam, Indian Food

What you’ll say about some indian food for a lazy Sunday? Yes please, I want. Let me then, delight your taste bud with some spicy food.

Let’s start with the crispy papadooms. If you don’t know yet, they are kind of Indian “chips” topped with easy vegetables or malasa (finely chopped onion, red pepper, tomatoes, cucumber, coriander leaves) , served usually as an appetizer. I felt in love with them from first time when I was tasting, so I want them at home too. Is not easy to make papadooms from scratch, because the dough is extremely thin, but you can buy them almost everywhere nowadays. However, I’ll promise that soon I’ll try the original recipe and make them from scratch. Until, then, let’s just try the chicken curry and the butter naan. Nam, nam, nam…

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Ingredients for chicken curry :

– 500 gr boneless chicken cut in small cubs
– 1 medium onion, finely chopped
– 1 tablespoon of olive oil
– 250 ml water
– 80 g curry powder

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Directions :

Heat oil in a large skillet over medium heat. Add onion and sauté until soft and golden brown. Slowly stir in curry powder mixed with the water. Once ingredients are blended together, add chicken cut in small cubs. Cover skillet and simmer over medium low heat for about 25 minutes or until chicken is cooked through. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. Remember to stir and that dish does not burn, as curry powder burns very easily!

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Ingredients for butter naan :

– 150 ml water
– 200 g plain flour
– 10 g yeast
– 1 teaspoon sugar
– 1 teaspoon salt
– 4 tablespoons butter
– 2 tablespoons plain yogurt

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Directions :

Easy heat a small quantity of your water and mix it with the yeast and sugar, until the yeast is dissolved. Transfer this to your bread machine and mix it with flour, salt, butter and yogurt. Mix into a soft dough, smooth and elastic and keep the program of your machine running until the dough is doubled in size.

Preheat the oven to 250°C. Then knead the dough  for 5 minutes and divide dough into 6 rolls. Roll each piece out into 10 cm round naans. Line a parchment paper onto the tray and grease it with few drops of oil. Transfer naans into the tray. Cook naan for 4-5 minutes, until puffed and just browned.

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