Coconut Chicken Curry and Naan

These are like my other recipes.  Tried a few different ones from the Internet then adjusted it to the way we like.  So adjust them to the way you like.

COCONUT CHICKEN CURRY
2 boneless skinless chicken breasts- cut into bite size pieces.
1 T olive oil
1/2 onion- diced
1 garlic clove- minced
Saute chicken in olive oil, when almost cooked add onions and garlic. Cook until tender and chicken is browned.
Add:
1 vanilla yogurt-lite (6oz) (I like better than plain)
1 can coconut milk
    or 2 C Silk coconut milk (I like better and lower calories)
2 T curry powder
1 tsp cinnamon
1 tsp paprika
1/2 tsp ginger
1 tsp sugar- depending on your yogurt and milk, you may not need this.
Simmer for 15-20 minutes to reduce some of the milk.
Serve over rice.  Sprinkle with sweetened coconut.

NAAN (Indian flat bread)

1C hot tap water

1pkg yeast

1/4 C sugar

Dissolve sugar and yeast in water.

Add:

3 T milk

1 egg

2 tsp salt

4-5 C flour- add enough so the dough cleans the sides of the bowl.

I use my kitchenaid to knead for 6-8 minutes.

Depending on the flavor you want.  Gently knead in minced garlic or cheese.  We have tried a few different varieties, but we really like plain the best. 

Let rise.  Punch down, form balls ~ 20?, roll out into circles.

Butter 350 degree griddle, cook each naan for 2-3 minutes each side- once golden and little bubbles form. Add more butter.  Lower calorie- I use non-stick spray and I can't believe it's not butter spray for the tops.

 




Add a salad and you have a delicious meal.