If you are craving a comforting meal that brings together warm, fluffy bread with a rich, flavorful sauce, this Pan Bread with Chicken Curry Recipe is an absolute must-try. Imagine soft, golden flatbreads cooked right on your stovetop, paired with tender chicken simmered in a fragrant curry sauce with just the right balance of spices, creaminess, and a hint of freshness from cilantro. This delightful fusion dish creates a satisfying plate that can quickly become a favorite for weeknight dinners or special gatherings. It’s simple yet packed with layers of flavor that will have you coming back for seconds, and maybe even thirds.
Ingredients You’ll Need
All the magic in this Pan Bread with Chicken Curry Recipe starts with a handful of simple ingredients that work harmoniously to give you a dish that’s hearty, vibrant, and totally delicious. Each staple plays its part in crafting the textures and flavors that make this recipe so memorable.
- 2 cups all-purpose flour: This is the foundation of the soft, pillowy pan bread that complements the curry perfectly.
- 2 teaspoons baking powder: Helps the bread puff slightly, adding lightness to the texture.
- 1/2 teaspoon salt: Enhances all the flavors in the bread and curry for balance.
- 3/4 cup water: Hydrates the dough just enough for softness without stickiness; add more if needed.
- 2 tablespoons vegetable oil or melted butter: Adds moisture and richness to the bread dough and is also used for cooking the flatbreads.
- 1 pound boneless, skinless chicken thighs or breasts: Bite-sized pieces that soak up the fragrant curry sauce beautifully.
- 1 small onion, finely chopped: Provides a sweet, savory base for the curry.
- 2 garlic cloves, minced: Adds aromatic depth and warmth.
- 1 tablespoon grated ginger: Gives a subtle zing that brightens the curry flavor.
- 1 tablespoon curry powder: The heart of the curry’s spice blend, bringing complex warmth.
- 1 teaspoon ground cumin: Offers earthy undertones that enhance the spices.
- 1/2 teaspoon turmeric: Adds color and a mild bitterness balancing the richness.
- 1/4 teaspoon cayenne pepper (optional): Gives a gentle kick if you like a touch of heat.
- 1/2 teaspoon salt: Ties all the curry ingredients together for perfect seasoning.
- 1/4 teaspoon black pepper: Adds subtle pungency.
- 1 cup diced tomatoes (fresh or canned): Brings acidity and a refreshing sweetness to the sauce.
- 3/4 cup coconut milk or plain yogurt: Creates the creamy base that gives the curry a luscious texture.
- Fresh cilantro for garnish: Adds a bright, herbal finish that cuts through the richness.
How to Make Pan Bread with Chicken Curry Recipe
Step 1: Prepare the Pan Bread Dough
Start by combining flour, baking powder, and salt in a bowl. Slowly stir in water and oil until a soft dough forms that holds together without being sticky. Give it a few quick kneads just to smooth out the texture. Then cover your dough and let it rest for about 10 to 15 minutes — this little pause helps the bread cook up tender and fluffy when it hits the pan.
Step 2: Shape and Cook the Flatbreads
Divide the rested dough into six equal pieces and roll each into a flat, round circle. Heat a skillet over medium heat, brushing it lightly with vegetable oil or melted butter to prevent sticking and add a subtle richness. Cook each bread for 2 to 3 minutes on each side, until it puffs slightly and develops a beautiful golden color. Keep them warm wrapped in a clean towel while you finish cooking the rest.
Step 3: Start the Curry Base
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook it gently until it softens and begins to turn golden, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute to release their wonderful aromas. This forms the flavorful foundation for your curry sauce.
Step 4: Add the Spices and Chicken
Sprinkle in curry powder, ground cumin, turmeric, optional cayenne, salt, and black pepper. Stir constantly for about 30 seconds to toast the spices and awaken their bold flavors. Toss in the chicken pieces and mix well so every bite is coated in the fragrant spice blend. Cook the chicken for around 5 to 6 minutes, allowing it to brown slightly and seal in those meaty juices.
Step 5: Simmer the Curry to Perfection
Pour in the diced tomatoes, letting them cook down for 5 minutes to soften and meld with the chicken. Finally, add the coconut milk or plain yogurt, stirring gently to combine. Let everything simmer for 10 to 12 minutes until the chicken is tender and the sauce thickens just enough to cling to the bread perfectly. Sprinkle chopped fresh cilantro on top before serving.
How to Serve Pan Bread with Chicken Curry Recipe
Garnishes
A bright handful of chopped fresh cilantro is the classic garnish here, lending a fresh herbal note that contrasts beautifully with the rich curry. You can also add a squeeze of lime juice for a citrusy zing or a dollop of yogurt on the side for extra creaminess and balance.
Side Dishes
This dish shines on its own, but if you want to add a little extra, consider simple cucumber salad or a tangy mango chutney. Plain steamed rice also pairs wonderfully if you want to soak up every last bit of curry goodness, though the pan bread itself is plenty to scoop up the sauce.
Creative Ways to Present
Try folding the warm pan bread to create little pockets filled with the saucy chicken curry, turning the meal into a fun hand-held experience. Alternatively, serve the curry in shallow bowls surrounded by a fan of breads for a beautiful, rustic presentation that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Cool any leftover chicken curry and pan bread before storing them separately in airtight containers. The curry sauce actually develops better flavor after a day of resting. Keep refrigerated for up to 3 days for quick, satisfying meals later.
Freezing
You can freeze the cooked chicken curry in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge. Freezing the pan bread is not recommended as it may lose its soft texture, so it’s best to make bread fresh or reheat gently on the skillet.
Reheating
Warm the chicken curry gently on the stovetop over low heat, stirring occasionally to prevent sticking. For the bread, reheat on a dry skillet over medium heat for 1 to 2 minutes per side until soft and warm, bringing back their delightful texture and flavor.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! While thighs tend to stay juicier and more tender, chicken breasts also work well if you cut them into bite-sized pieces and avoid overcooking. Just keep an eye during simmering to maintain moistness.
Is it possible to make the pan bread gluten-free?
Traditional pan bread uses all-purpose flour, but you can experiment with gluten-free flour blends that include xanthan gum for elasticity. Results can vary, so it might take a few tries to get the right texture.
What can I substitute for coconut milk if I don’t have it?
Plain yogurt is a wonderful substitute that gives a lovely tang and creaminess to this curry. For dairy-free options, you might also try cashew cream or a soy-based cream alternative.
How spicy is this Pan Bread with Chicken Curry Recipe?
The spice level is mild to medium thanks to the curry powder and optional cayenne pepper. You can easily adjust the heat by increasing or omitting the cayenne depending on your preference.
Can I prepare this dish ahead for a dinner party?
Definitely! The curry taste improves after resting, so you can make it a day in advance and gently reheat before serving. The pan bread is best made fresh but cooks up quickly, so plan to prepare it just before your guests arrive.
Final Thoughts
This Pan Bread with Chicken Curry Recipe is truly a joy to prepare and even more satisfying to eat. It brings together simple ingredients into a meal bursting with flavor, texture, and warmth, perfect for cozy nights at home or impressing friends with minimal fuss. I hope you give this recipe a try and find it becoming a treasured part of your cooking rotation, just like it has in mine.
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Pan Bread with Chicken Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (South Asian–inspired)
Description
This Pan Bread with Chicken Curry is a delightful fusion dish combining soft, homemade flatbreads cooked on the stovetop with a flavorful, aromatic chicken curry made from tender chicken pieces simmered in a spiced tomato and coconut milk sauce. Perfect for a comforting dinner, the bread is easy to prepare and pairs beautifully with the creamy, spiced curry enriched with garlic, ginger, and fresh cilantro for garnish.
Ingredients
For the Pan Bread:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup water (more as needed)
- 2 tablespoons vegetable oil or melted butter (plus more for cooking)
For the Chicken Curry:
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced tomatoes (fresh or canned)
- 3/4 cup coconut milk or plain yogurt
- Fresh cilantro for garnish
Instructions
- Make the bread: In a bowl, combine the flour, baking powder, and salt. Add the water and oil, stirring until a soft dough forms. Knead briefly on a lightly floured surface until smooth. Cover the dough and let it rest for 10–15 minutes to relax the gluten.
- Shape and cook the flatbreads: Divide the rested dough into 6 equal pieces. Roll each piece into a flat circle about 1/8 inch thick. Heat a skillet over medium heat and lightly brush with oil or butter. Cook each flatbread for 2–3 minutes on each side, or until puffed and golden brown. Keep the breads warm wrapped in a clean towel while you prepare the curry.
- Prepare the curry base: Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger and cook for an additional minute to release their aromas.
- Add spices and chicken: Mix in the curry powder, ground cumin, turmeric, cayenne pepper (if using), salt, and black pepper. Cook the spices for 30 seconds until fragrant. Add the chicken pieces and stir well to coat them in the spices. Cook for 5–6 minutes, allowing the chicken to brown on all sides.
- Simmer the curry: Add the diced tomatoes to the skillet, cooking for 5 minutes until they soften and the mixture thickens slightly. Pour in the coconut milk or plain yogurt and bring to a gentle simmer. Cook for 10–12 minutes until the chicken is tender and the sauce has thickened to your liking.
- Finish and serve: Remove from heat and sprinkle freshly chopped cilantro over the curry. Serve the hot chicken curry alongside the warm pan breads for dipping and scooping.
Notes
- Use Greek yogurt instead of coconut milk for a thicker, tangier curry.
- For a creamier texture, opt for full-fat coconut milk.
- The flatbreads are best served immediately while warm but can be reheated in a dry skillet before serving.
- Adjust cayenne pepper to suit your preferred spice tolerance or omit for mild curry.
- If dough is too sticky, add a little more flour gradually to reach desired consistency.
