Curry Chicken Naan Boats With Mint Chutney and Yogurt- Modern Indian Twist!

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29 likes 20 klips

Modern twist to Indian cuisine! Curried chicken cooked in ghee, garlicky naan, and fresh mint chutney make a perfect summer lunch!

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Prep Time

20 min

PT20M
Cook Time

10 min

PT10M
Wait Time

--

PT0S PT30M
Curry Chicken Naan Boats With Mint Chutney and Yogurt- Modern Indian Twist!

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Prepare ingredients to make the chutney- chop up herbs finely, grate ginger, and measure spices.

Prepare ingredients to make the chutney- chop up herbs finely, grate ginger, and measure spices.

Step 2

In a blender or food processor, blend all ingredients until it becomes a paste. You may need to add more lemon juice depending on how dry it is.

In a blender or food processor, blend all ingredients until it becomes a paste. You may need to add more lemon juice depending on how dry it is.

Step 3

Pour chutney into little serving dishes and refrigerate.

Pour chutney into little serving dishes and refrigerate.

Step 4

Cut up 1/2 lb chicken into cubes.

Cut up 1/2 lb chicken into cubes.

Step 5

Heat up 1 tbsp ghee in a skillet. Add chicken and curry powder and cook fully.

Heat up 1 tbsp ghee in a skillet. Add chicken and curry powder and cook fully.

Step 6

While chicken is cooking, toast naan bread and put on a plate with chutney.

While chicken is cooking, toast naan bread and put on a plate with chutney.

Step 7

Drain chicken, in remaining fat in the skillet fry up shallots until crispy. Divide chicken and shallots in 2 and place on top of naan.

Drain chicken, in remaining fat in the skillet fry up shallots until crispy. Divide chicken and shallots in 2 and place on top of naan.

Step 8

Drizzle yogurt and sprinkle mint leaves to garnish. Enjoy your creation! Recommendation: eat with refreshing mango lassi drinks

Drizzle yogurt and sprinkle mint leaves to garnish. Enjoy your creation! Recommendation: eat with refreshing mango lassi drinks

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Curry Chicken Naan Boats With Mint Chutney and Yogurt- Modern Indian Twist!

Curry Chicken Naan Boats With Mint Chutney and Yogurt- Modern Indian Twist!

By freshchefnikki

Modern twist to Indian cuisine! Curried chicken cooked in ghee, garlicky naan, and fresh mint chutney make a perfect summer lunch!

Prep Time

20 min

Cook Time

10 min

Wait Time

--

Ingredients

Serves 2

Instructions

Prepare ingredients to make the chutney- chop up herbs finely, grate ginger, and measure spices.

Step 1

Prepare ingredients to make the chutney- chop up herbs finely, grate ginger, and measure spices.

In a blender or food processor, blend all ingredients until it becomes a paste. You may need to add more lemon juice depending on how dry it is.

Step 2

In a blender or food processor, blend all ingredients until it becomes a paste. You may need to add more lemon juice depending on how dry it is.

Pour chutney into little serving dishes and refrigerate.

Step 3

Pour chutney into little serving dishes and refrigerate.

Cut up 1/2 lb chicken into cubes.

Step 4

Cut up 1/2 lb chicken into cubes.

Heat up 1 tbsp ghee in a skillet. Add chicken and curry powder and cook fully.

Step 5

Heat up 1 tbsp ghee in a skillet. Add chicken and curry powder and cook fully.

While chicken is cooking, toast naan bread and put on a plate with chutney.

Step 6

While chicken is cooking, toast naan bread and put on a plate with chutney.

Drain chicken, in remaining fat in the skillet fry up shallots until crispy. Divide chicken and shallots in 2 and place on top of naan.

Step 7

Drain chicken, in remaining fat in the skillet fry up shallots until crispy. Divide chicken and shallots in 2 and place on top of naan.

Drizzle yogurt and sprinkle mint leaves to garnish. Enjoy your creation! Recommendation: eat with refreshing mango lassi drinks

Step 8

Drizzle yogurt and sprinkle mint leaves to garnish. Enjoy your creation! Recommendation: eat with refreshing mango lassi drinks

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