As the chilly winds of winter settle in, there’s nothing quite as satisfying as indulging in classic comfort foods that warm both body and soul.
Culinary Columnist and Executive Chef, Paul Watters shares his first dish to commence Ravish’s Winter Recipe Collection.
Today we have a flavoursome Chicken curry with homemade naan bread.
For The Curry paste
1 teaspoon of dried ginger
1 teaspoon of dried coriander
1 teaspoon of garam masala
1 teaspoon of turmeric
1 teaspoon of cumin
1 teaspoon of turmeric
2 tablespoons of curry powder
Mix all the spices in a little warm water to form a paste.
For the naan bread
4 Cups of strong bread flour
1 tablespoon of honey
2 tablespoons of olive oil
Salt and pepper
1 tablespoon of dried mixed herbs
500ml of warm water
Mix all the ingredients in a large bowl, excluding the water and mix well. Slowly add the water, stirring until a dough has formed. Add a little more water if required to acheive the right consistency. Next, place a little flour on a board and knead the dough well until smooth. Place to the side cover with cling film and allow to rest.
For The Rice
4 handfuls of long-grain rice
8 cups of water
1\2 teaspoon of turmeric
1\2 teaspoon of curry powder
1 \2 teaspoon of chilli powder (optional)
4 Chicken thighs (off the bone) and cut into chunks
2 large onions cut into chunks
1\2 green pepper (diced or sliced)
1 \2 red pepper (diced or sliced)
2 large tomatoes (cut into chunks)
2 cans of chopped tomatoes
250 ml of chicken stock
Salt and pepper
A handful of chopped coriander(cilantro)
Firstly, begin to cook the rice by bringing the water and spices to the boil. Once boiled, add the rice, stir, and place on a lid. Reduce the heat to half, stirring occasionally, and cook for 12 minutes.
Bring a large frying pan or wok to high heat. Add a drizzle of vegetable oil and the paste to the pan and cook for a couple of minutes before adding the diced chicken thighs. Stir well and cook for a few minutes. Now add the remaining ingredients.
Add the stock, bring to a boil, and reduce by half before adding the chopped tomatoes. Chefs Tip: add a couple of spoonfuls of double cream or coconut cream) and allow to simmer for 10 minutes.
For The garlic butter
4 tablespoons of softened butter
1/2 handful of chopped coriander (cilantro)
Mix well together.
Bring a medium-sized pan to a medium heat. Roll out the dough to the required size and add to the pan cooking for a few minutes on one side. Flip over and coat the bread with butter. Cook for a further few minutes and remove from the heat.
Before serving to large plates or bowls, add a little more coriander (cilantro) for garnish and a little sliced chilli. Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
