Pan Bread with Chicken Curry

If you’re looking for a comforting and hearty meal that brings both warmth and flavor to your table, look no further than Pan Bread with Chicken Curry! This delicious combo features soft, fluffy pan bread paired with a rich and flavorful chicken curry that’s packed with spices and tender chicken. It’s the kind of meal that feels like a big, comforting hug, and it’s sure to leave everyone asking for seconds. Trust me, once you try this, it’ll become a go-to favorite in your kitchen!

Why You’ll Love Pan Bread with Chicken Curry

Here’s why this dish is sure to win your heart:

Versatile: It’s perfect for any occasion, whether you’re serving it for a family dinner or a cozy weekend meal.

Budget-Friendly: You don’t need expensive ingredients to create this satisfying dish. It’s made with simple, everyday items that bring big flavors.

Quick and Easy: This recipe is straightforward and doesn’t require any fancy cooking techniques, so you’ll have it on the table in no time!

Customizable: Feel free to tweak the spice level or add in extra veggies like carrots or potatoes to make it your own.

Crowd-Pleasing: Both the pan bread and chicken curry are sure to be a hit with everyone, from kids to adults. It’s a meal that guarantees satisfied appetites.

Ingredients

Now, let’s go over the ingredients that will come together to create this flavorful feast:

For the Pan Bread:

• All-Purpose Flour: The base of your bread, making it soft and fluffy.
• Yeast: Helps the bread rise and gives it that perfect airy texture.
• Warm Water: Activates the yeast and creates the dough.
• Sugar: Just a pinch to help activate the yeast and enhance the bread’s flavor.
• Salt: Balances the flavors of the bread.

For the Chicken Curry:

• Chicken: Tender pieces of chicken thighs or breasts, which will soak up all the curry goodness.
• Onions: Sweet onions that bring a savory base to the curry.
• Garlic & Ginger: A classic combo that adds depth and warmth to the dish.
• Tomatoes: Fresh or canned tomatoes create the rich, tangy sauce for the curry.
• Coconut Milk: Adds creaminess and a subtle sweetness to balance out the spices.
• Spices: A mix of curry powder, cumin, coriander, turmeric, and garam masala for that perfect flavor punch.
• Salt & Pepper: To season and bring all the flavors together.
• Fresh Cilantro: For a fresh, herby finish.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this delicious meal from start to finish:

For the Pan Bread:

1. Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Make the Dough: In a large bowl, mix flour and salt. Add the yeast mixture and knead until you form a smooth, elastic dough. This takes about 8-10 minutes.
3. Let the Dough Rise: Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
4. Shape the Bread: Punch the dough down and divide it into small portions. Roll each portion into a ball and flatten it into a round shape.
5. Cook the Bread: Heat a little oil or butter in a pan over medium heat. Cook the flattened dough for 2-3 minutes on each side, until golden brown and puffed up. Set aside.

For the Chicken Curry:

1. Sauté the Aromatics: Heat oil in a large pan over medium heat. Add the chopped onions, garlic, and ginger. Sauté for 5 minutes until softened and fragrant.
2. Add the Spices: Stir in curry powder, cumin, coriander, turmeric, and garam masala. Cook for another 1-2 minutes to toast the spices.
3. Cook the Chicken: Add the chicken pieces to the pan and cook until browned on all sides, about 6-7 minutes.
4. Simmer the Sauce: Add the chopped tomatoes and coconut milk to the pan. Stir to combine, then let it simmer on low heat for 15-20 minutes, or until the chicken is cooked through and the sauce thickens.
5. Season to Taste: Add salt and pepper to taste. Garnish with fresh cilantro before serving.

Nutrition Facts

Servings: 4
Calories per serving: Approximately 500-600 calories (depending on the amount of oil used)

Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Pan Bread with Chicken Curry

This dish is a meal on its own, but here are a few serving suggestions to make it even better:

• Serve the chicken curry with a side of the pan bread to soak up the rich sauce.
• Add a fresh cucumber salad with yogurt and mint to balance the heat of the curry.
• Pair with a glass of cool, refreshing iced tea or mango lassi for a full experience.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• If you want to add some heat to the curry, you can include chopped green chilies or a dash of chili powder.
• You can make the pan bread ahead of time and freeze it for later. Just reheat it in a pan or oven before serving.
• Feel free to use boneless, skinless chicken breasts if you prefer leaner meat in your curry.

FAQ’s

1. Can I use store-bought naan instead of making pan bread?
   Absolutely! Store-bought naan will work just fine if you’re short on time.
2. Can I use chicken breasts instead of thighs for the curry?
   Yes, chicken breasts will work as well. Just be sure not to overcook them to keep them tender.
3. Can I make this dish in advance?
   Yes, you can make the curry a day ahead and store it in the fridge. The flavors will actually deepen overnight!
4. How can I make the curry spicier?
   Add more curry powder, fresh chilies, or a pinch of cayenne pepper for extra heat.
5. Can I add vegetables to the curry?
   Yes, you can add vegetables like potatoes, carrots, or bell peppers to make the dish even heartier.
6. What can I serve with Pan Bread and Chicken Curry?
   Serve with a side of rice, salad, or some roasted vegetables to complete the meal.
7. Can I make the curry vegetarian?
   Yes, you can substitute the chicken with tofu or chickpeas for a delicious vegetarian version.
8. How can I make the pan bread vegan?
   Use olive oil or a dairy-free butter in place of regular butter, and make sure to use plant-based yogurt if you add it to the bread.
9. How do I store leftovers?
   Store the curry in an airtight container in the fridge for up to 3 days. The pan bread can also be stored in a plastic bag or container.
10. Can I freeze the curry?
    Yes, the curry freezes well! Just store it in an airtight container and freeze for up to 3 months. Reheat it on the stove.

Conclusion

Pan Bread with Chicken Curry is a perfect dish when you want something filling, flavorful, and comforting. Whether you’re a fan of Indian-inspired flavors or simply love soft, warm bread with a rich curry, this meal hits all the right notes. Give it a try and enjoy the blend of spices, textures, and comforting flavors in every bite!

Pan Bread with Chicken Curry

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Pan Bread with Chicken Curry is a comforting dish combining soft, fluffy skillet-cooked bread with rich, aromatic chicken curry. It’s perfect for scooping up every last bite of flavorful sauce.

• Author: Grace Sullivan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion, South Asian
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• For the Pan Bread:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup water (adjust as needed)
• 2 tablespoons oil or melted butter (for cooking)
• For the Chicken Curry:
• 2 tablespoons oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger paste
• 2 medium tomatoes, chopped
• 500g (1 lb) boneless chicken, cut into cubes
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste
• 1/2 cup water or as needed
• Fresh coriander for garnish

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Instructions

1. Prepare the Pan Bread: In a bowl, mix flour, baking powder, and salt. Gradually add water and knead into a soft dough. Let rest for 10 minutes.
2. Divide dough into small balls. Roll each into a circle (about 1/4 inch thick).
3. Heat a nonstick skillet over medium heat. Cook each bread with a little oil until golden on both sides. Set aside.
4. Make the Chicken Curry: Heat oil in a pan. Sauté onions until golden, then add garlic and ginger paste and cook for 1 minute.
5. Add tomatoes and cook until soft. Stir in turmeric, cumin, coriander, chili powder, and salt.
6. Add chicken and cook until browned on all sides.
7. Pour in water, cover, and simmer for 15–20 minutes until chicken is cooked and sauce thickens.
8. Garnish with fresh coriander and serve hot with pan bread.

Notes

• You can add a splash of coconut milk or cream for a richer curry.
• Use whole wheat flour for a healthier pan bread version.
• The dough can be made ahead and refrigerated for up to a day.

Nutrition

• Serving Size: 1 portion (bread + curry)
• Calories: 430
• Sugar: 5g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 70mg