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

Scale

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

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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.