
The combination of the spice of the curry and the sweet of the dried fruit is wonderful. Sandwiched between warm naan, it was delightful.
Curried Chicken Salad (Cooking Light magazine)
6 tbsp. reduced fat mayonnaise
1/2 tsp grated orange rind
1 1/2 tsp. orange juice
1 tsp. curry powder
1/2 tsp. grated peeled fresh ginger
2 1/2 cups diced, roasted skinless, boneless chicken breasts (I used cooked shredded chicken)
3/4 cup seedless green grapes, halved
1/4 cup diced dried apricots
1/4 cup thinly sliced green onions
2 tbsp. chopped unsalted cashews
1 tbsp. chopped fresh parsley
4 (6 inch) naan breads
3 cups trimmed watercress (optional)
Combine first five ingredients in a large bowl and stir with a whisk. Add chicken and next five ingredients to mayonnaise mixture, stirring to coat. Spoon about 3/4 cup chicken mixture onto each naan. Top with watercress (or other greens) and fold over.
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I doubled the chicken salad recipe because I knew my naan recipe would make more than 4 naan. Naan Bread (Simply in Season) serves 8
1/4 cup water
1 tbsp. dry active yeast
1 tbsp. sugar
Mix in a small bowl until dissolved.
1 cup lukewarm water
1/4 cup plain yogurt
1 beaten egg
2 tbsp. oil
2 tsp. salt
Mix in a separate bowl. Stir in yeast mixture.
5+ cups bread flour (up to half whole wheat)
Stir in enough flour to make a soft dough. Knead 5-10 minutes. Place in a greased bowl. Turn to grease both sides. Cover with a damp cloth and let rise 1 hour. Separate dough into golf-ball sized balls. Roll each out to 1/16 inch thickness (they cook best when thin). Preheat frying pan on medium high heat. Add 1/2 tsp. butter to pan and allow to melt (cooking spray also works well). Place rolled out dough (one at a time) into the frying pan. Cook on each side until lightly browned and puffy (about 2-3 minutes per side). Transfer to a plate a cover with a towel while cooking remaining breads.

Ok, I put two in the pan at a time instead one of. Here you can see them starting to get puffy. It's a good indication that the other side is browning and it's soon time to flip them over.

I'm making this ASAP.
ReplyDeleteIndia was a subject in my son's history homeschool lesson this week. One of the choices of activities was to make naan. I remembered seeing your recipe so I tried it today. We had it with some homemade cream of veggie soup. It was just perfect as my littles guys used the bread as spoons for the soup! I loved the bread but the best part was that my boys loved it, too! Thank you!
ReplyDeleteCan't wait to try this today. Thank you!
ReplyDelete