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Coconut Chicken Curry with Crispy Fries and Warm Naan

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This flavorful dish combines tender chicken cooked in a rich coconut milk curry with crispy fries and soft, warm naan. It’s a fusion of savory, creamy, and crispy elements, perfect for a hearty meal. The curry is aromatic and packed with spices, while the fries provide a satisfying crunch. The naan rounds off the dish with its soft texture and slight smokiness.

Ingredients

Scale

For the Coconut Chicken Curry:

  • 500g chicken breast, cut into bite-sized pieces

  • 1 tablespoon vegetable oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1-inch piece of ginger, grated

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon chili powder (optional)

  • 400ml coconut milk

  • 1 cup chicken broth

  • 1 tablespoon tomato paste

  • Salt and pepper, to taste

  • Fresh cilantro, chopped (for garnish)

For the Crispy Fries:

  • 4 medium potatoes, peeled and cut into fries

  • 2 tablespoons vegetable oil

  • Salt, to taste

  • Black pepper, to taste

  • Paprika, for garnish (optional)

For the Warm Naan:

  1. 2 naan breads (store-bought or homemade)

1 tablespoon melted butter (for brushing)

Instructions

  1. Prepare the Crispy Fries:
    Preheat your oven to 425°F (220°C). Toss the cut potatoes with vegetable oil, salt, pepper, and paprika. Spread them evenly on a baking sheet and bake for 25-30 minutes or until golden brown and crispy, flipping halfway through for even cooking.

  2. Cook the Chicken Curry:
    In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
    Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
    Stir in the curry powder, cumin, turmeric, and chili powder (if using). Cook for another minute to toast the spices.
    Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
    Pour in the coconut milk, chicken broth, and tomato paste. Stir to combine and bring the mixture to a simmer.
    Reduce the heat and simmer for 20-25 minutes, or until the chicken is fully cooked and tender. Taste and adjust seasoning as needed.

  3. Prepare the Naan:
    While the curry is simmering, warm the naan breads according to package instructions. If using homemade, heat them on a skillet for 1-2 minutes on each side until soft and slightly charred.
    Brush the naan with melted butter for extra flavor.

  4. Assemble and Serve:
    Plate the coconut chicken curry and garnish with freshly chopped cilantro. Serve the curry alongside the crispy fries and warm naan for a delicious and satisfying meal.

Notes

  1. You can substitute chicken with tofu or vegetables for a vegetarian version of this dish.

  2. Adjust the level of spiciness by increasing or decreasing the amount of chili powder used in the curry.

  3. To make the naan extra crispy, you can brush it with some olive oil before warming it on the skillet.

Find it online: https://recipetastenow.com/coconut-chicken-curry-with-crispy-fries-and-warm-naan/