Madras Chicken Curry & Naan

Madras Chicken Curry
Recipe from Tanja - Picture by Chelle

3-4 chicken breasts
6 tbsp. butter
3 onions
1 garlic clove
1 1/2 tbsp. curry
2 cups vegetable broth
2 tbsp. chutney
1/2 cup raisins
2 medium-sized tart apples, peeled and cut into small pieces
1/2 tsp. ground ginger
1/2 tsp. salt
1 tsp. butter
50 gr. sliced almonds
100 ml whipping cream (a little more than 1/3 of a cup)
2 tbsp. lemon juice.

Wash and trim chicken breasts, cut into small pieces. Roll in flour. (I put them into a large ziplock bag, add 3-4 tbsp. flour and shake until evenly coated.) Melt 4 tbsp. butter in a large skillet and brown chicken pieces (about 10 min. on medium heat). Set aside.
Dice onions and brown in pan along with crushed garlic. Set aside.
Melt 2 tbsp. butter and add curry, broth, chutney, raisins, apple pieces, ginger and salt.
Melt 1 tsp. butter in small skillet and roast almond slices. Mix in whipping cream.
Combine all ingredients in large skillet and cook on low to medium heat for about 15 minutes (no lid, should be bubbling slightly). Stir in 2 tbsp. lemon juice and season to taste.
Serve with basmati rice


Naan:
Recipe from Angel

1 tsp dry yeast
1 1/4 cups warm water
3 cups unbleached white flour, plus a bit more for kneading
1 1/2 tsp salt
1 tablespoon olive oil
lots of chopped garlic, about 3 or 4 cloves plus a few tablespoons olive oil

1. dissolve yeast in the warm water and let mixture sit for 10 minutes.
2. in a large bowl, combine 3 cups flour and the salt. (we used our kitchenaid mixer, which was much faster)
3. add the olive oil to the yeast water. pour yeast water over the flour, and stir well with a sturdy spoon.
4. once the dough comes together, spoon it out onto a floured surface.
5. knead the dough 5 to 8 minutes, adding flour as needed to prevent sticking. don't add too much flour, the dough should remain soft and slightly tacky. once it's smooth, place it in a greased bowl and cover with a damp towel. put in a warm place and let rise until doubled, a little over an hour.
6. punch the dough down and turn it out onto a lightly floured surface. cut the dough into three equal pieces. form each piece into a ball.
7. place a baking stone (ideal surface) or two baking sheets into a preheated 500 degree oven. let the pans or stone heat up for at least 5 or 10 minutes. flatten each dough ball into a 9 inch round with a rolling pin.
8. slide dough onto the baking stone or heated baking sheets. bake them for 8 to 10 minutes, rotating them in the oven if necessary.
9. during the last 2 or 3 minutes of baking, brush the bread with the olive oil/crushed garlic mixture.

makes 3 9 inch naan rounds.