Chicken Curry Naan Bowls Recipe by Tasty

tasty.co

Michelle Marcinko

subheading: RED CHICKEN CURRY:

2 tablespoons salt

1 tablespoon ground pepper

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 tablespoon ground turmeric

1 tablespoon coriander

1 teaspoon ground cardamom

1 teaspoon dry mustard

1 teaspoon cayenne

½ teaspoon allspice

3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes

5 tablespoons full-fat yogurt, divided, plus more for serving

9 cloves garlic, minced, divided

1 tablespoon fresh ginger, minced

3 tablespoons olive oil, plus more as needed

3 carrots, chopped

1 white onion, chopped

1 lb yukon gold potato, chopped

2 tablespoons tomato paste

28 oz crushed tomatoes, 1 can

2 cups chicken broth

basmati rice, or long-grain jasmine, cooked, for serving

1 fresh cilantro, for serving

Lime wedges, for serving

subheading: NAAN BOWLS:

½ cup warm water

2 tablespoons sugar

1 tablespoon active dry yeast

4 cups all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon kosher salt, plus more to taste

1 cup full-fat yogurt

1 cup whole milk, room temperature

olive oil, for greasing

½ cup unsalted butter, 1 stick, melted

Directions at tasty.co

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