So here we go, this is my recipe for an Indian style chicken curry with rice and naan all made in one pan! I really enjoyed taking on this challenge and as I mention in the video you could really enhance it with other sections in the tray for poppadom’s, etc and save time using a sauce from a jar etc. Good luck! The oven temperature for the below was 170fan/190c/375f …. if anything starts to cook too quickly, cover it with foil.
Add the rice, water and butter to an ovenproof dish, cover with foil and bake for 35 minutes covered. Stirring the rice halfway through the cooking time to fluff up. Do the same before serving.
Mix the flour, sugar, baking powder, salt and seeds together in a bowl. Add the oil and milk and stir through until a dough forms. Remove from a bowl and knead on a floured surface for 5 minutes until smooth. Flatten and leave to one side for ten minutes. Cut up the dough into 6 pieces and roll thinly into naan shapes, chill remaining dough or cook more in batches. Brush with a little melted butter either side before baking, turning halfway through baking to evenly brown. Approx 35 minutes. Once done, remove from the oven, brush with more melted butter and sprinkle on the chopped coriander.
Mix the chicken, olive oil and onion in a bowl dusting with the curry powder to coat. Bake for 15 minutes solo.
Whizz up the coconut milk, tomatoes, pepper, garlic, curry paste, ginger paste and coriander in a blender until smooth. Pour the curry sauce onto the chicken and stir through. Bake for 35-40 minutes stirring halfway through ensuring chicken is fully cooked through once done.