Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Garlic & Coriander Naan
Garlic & coriander naan is a classic Indian flatbread with a pillowy interior and lightly charred finish. The dough is enriched with yoghurt for softness and brushed with melted butter for flavour.
Serve warm alongside curries, grilled meats or lentil dishes for a proper restaurant-style side at home.
Method
20m20m1h 50m
- In a large bowl, dissolve the sugar in the warm water, then stir in the yeast. Let it sit for about 10 minutes, until frothy.
- Add the flour, salt, and baking powder to the yeast mixture and mix well.
- Stir in the yogurt and melted butter, then knead the dough on a lightly floured surface until smooth and elastic, about 6-8 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, until doubled in size.
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball.
- Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
- On a lightly floured surface, roll out each dough ball into a thin oval or round shape.
- Mix the minced garlic with the chopped coriander.
- Brush one side of the dough with water and place it wet side down onto the hot skillet. Immediately sprinkle a portion of the garlic and coriander mixture onto the top of the naan.
- Cook for 1-2 minutes, until bubbles form on the surface and the bottom is golden brown.
- Flip the naan and cook for another 1-2 minutes on the other side until golden brown.
- Remove from the skillet and brush with melted butter. Repeat with the remaining dough balls.
- Serve warm.
Ingredients
- 7 g Dried Yeast
- 5ml Salt
- 300 g Plain Flour
- 10ml Sugar
- 45ml Fresh coriander fresh chopped
- 40 g Unsalted butter melted plus extra for brushing
- 180 ml Warm Water warm
- 120 g Yoghurt plain
- 4 cloves Garlic minced
- 5ml Baking powder
Notes
Keep cooked naan wrapped in a clean tea towel so they stay soft while you finish the batch.
If your pan is very hot, reduce the heat slightly to avoid burning before the dough cooks through.
Keep exploring
Keep cooking
Related recipes
Potato & Pea Curry
A comforting potato and pea curry with warm whole spices, tomato, and fresh coriander, ready in about 45 minutes.
Classic Kidney Bean Chilli
A rich, warming kidney bean chilli simmered with tomatoes, peppers, and gentle spice for an easy family dinner.
Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Ready to cook?
Still hungry for ideas?
Browse the full recipe collection or jump into search to find your next meal.