Chicken Curry with Garlic Butter Naan

Curry:

• •2 chicken breasts, diced
• •1 butternut squash, peeled and diced
• •1 red onion, sliced
• •1 tbsp fresh ginger, grated
• •2 garlic cloves, minced
• •2 tbsp vegetable oil, plus more if needed
• •1–2 tbsp curry powder
• •1 red chili, sliced (optional)
• •1 can canned tomatoes
• •1 can coconut milk
• •200-250 ml chicken or vegetable stock
• •2 big handfuls spinach
• •1 cup peas
• •Salt and pepper to taste

Naan bread:

• •250 g plain flour, plus extra for dusting (naan dough)
• •About 150 ml warm water (naan dough)
• •1 tbsp vegetable oil and a pinch of salt (naan dough)
• •3 tbsp butter (garlic–parsley butter for naan)
• •2 garlic cloves, very finely minced or grated (for brushing naan)
• •2 tbsp parsley, finely chopped

Curry:

1. Heat the vegetable oil in a large pan — use enough so the curry feels rich. Fry red onion, ginger, and garlic until fragrant and the onion has softened.

2. Add diced chicken and cook, stirring, until lightly coloured on all sides.

3. Stir in curry powder and optional red chili and cook about 1 minute. Add butternut squash, canned tomatoes, coconut milk, and stock. Bring to a simmer and cook until the squash is tender and the sauce is thick and glossy.

4. Fold in peas and spinach and cook until the spinach wilts. Season well with salt and pepper.

Naan bread:

1. In a bowl mix the flour with a pinch of salt. Add the oil and most of the warm water. Knead by hand in the bowl until a soft, smooth dough forms, adding a splash more water if it is dry. Cover and rest 20 to 30 minutes (you can do this ahead or while the curry simmers).

2. Punch down the dough and divide into 4 equal pieces. On a lightly floured surface, roll or press each piece into a thin oval or teardrop (rough naan shape).

3. Heat a large dry skillet or cast-iron pan until very hot (or use a lightly oiled pan). Cook each naan until the underside blisters and has dark spots, then flip and cook the other side. Stack and keep warm under a cloth while you finish the rest.

4. Melt the butter in a small pan, add the finely chopped garlic and parsley, and swirl until fragrant. Brush generously over the hot naan.

5. Serve the curry hot with the garlic–parsley butter naan on the side.

Photos from the process.