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Pan Bread with Chicken Curry

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.

Ingredients

Units Scale
  • 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

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

Find it online: https://www.cookflash.com/pan-bread-with-chicken-curry/