1 large onion, chopped .093 T. butter .13
3 t. minced garlic .15
1 t. ginger powder .02
3 T. curry powder .101 t. chili powder .023 t. salt .01
1 c. canned whole tomatoes or 2 whole tomatoes skinned and then chopped .50
1 c. cooked chicken cubed or shredded 1.682 t. coriander powder .02
2 t. pepper .01
1/2 t. cumin seeds (or 1/8 t. ground cumin) .02
Dash of ground cloves (or 2 whole cloves), nutmeg & cinnamon .021/2 c. plain yogurt .10 (homemade)
1/2 c. cashew pieces finely chopped or ground .60 (I left them whole)
Heat butter in a large saucepan and gently fry onions, garlic and ginger until golden.
Add curry and chili powder and stir 1 minute.
Add salt and tomatoes and cook to a rich pulp stirring with a wooden spoon. Add chicken stirring well to coat. cover and simmer 5 minutes.
Stir in the rest of the spices and yogurt and simmer uncovered for a few minutes, stirring to ensure that the spices do not stick. stir in the cashews, heat through and serve with naan.
Makes 8 loaves
3/4 c. lukewarm water
1 pkg. yeast .203 t. Sugar .011/4 c. plain yogurt .051 egg, beaten .091/4 c. butter melted, plus more for greasing .202 t. Salt .01
3 1/2 c. Flour .152 T. cumin seeds (I omitted)
Fill a small warm bowl with 1/4 c. lukewarm water and sprinkle yeast on top. Leave for a few minutes to soften, then stir to dissolve.
Add 1 t. sugar, stir and leave in a warm place for 10 minutes, or until it starts to proof (it will become frothy). Make sure this happens or you'll need to start over.
Stir yogurt until smooth in separate bowl and mix with remaining sugar, and remaining lukewarm water, egg, 1/4 c. melted butter and salt stir in the yeast mixture.
In another bowl put 2 c. flour and make a well in the center. Pour the liquid in the well and beat until a smooth batter is formed.
Add remaining flour a bit at a time until stiff enough that must start using your hands to knead. Knead for 12 minutes or until dough is smooth and elastic. Add as little extra flour as possible. Form into a ball and let rest.
Warm a large heat proof bowl with boiling water for 3 minutes. Dry it well and then grease it.
Put dough in bowl and then turn over so top is greased. Cover with a cloth and leave in a warm place until it has doubled in size and a finger leaves an impression, about 1 hour.
Punch down and divide into 8 balls. Let balls rest for 10 minutes. Preheat oven to 450 and place two ungreased baking sheets in the oven to heat.
Pat dough into circles about 1/4 inch thick.
Pull one end out until the loaf resembles a teardrop the size of your hand with the edges slightly thicker than the center. Repeat with the remaining loaves.
brush both sides of each loaf with melted butter and sprinkle with cumin seeds.
Place loaves on baking trays and cook until golden and puffy, about 10 minutes. You may brown under a broiler to achieve the desired color. Serve warm!
For more great recipes check out the Recipe Swap over at Grocery Cart Challenge on Friday.