Chicken Curry

An easy and delicious Indian dinner.

Chicken Curry
Ingredients:

• 1 onion, diced
• 4 cloves garlic, diced 
• Vegetable oil
• 1 Tbsp water 
• 2 tsp Curry powder
• 1/4 tsp Powdered ginger 
• 2 Tbsp Matt's Indian Spice Mix
• 2 (14 oz) cans crushed tomatoes 
• 1/2 cup plain greek yogurt 
• 1 tsp Salt 
• 1/2 T Sugar 
• Dried fruits and nuts (we used raisins, cashews, and slivered almonds)
• 2 chicken breasts, cut into cubes

Matt's Indian Spice Mix (all in equal proportions):

• Cayenne pepper
• Coriander 
• Curry 
• Cumin 
• Garam Masala
• Turmeric

Directions:

1. Sauté onion and garlic in oil for five minutes. 
2. Pre-mix the spices. Add water to the onion/garlic and stir in spices. Let cook a couple minutes. 
3. Add tomatoes and yogurt. Stir in salt and sugar. 
4. Add fruits and nuts. 
5. Sauté chicken in a separate pan on medium heat until outside is cooked and inside is still slightly pink. Add chicken to curry.
6. Let simmer at least 30 minutes.
7. Serve over basmati rice.

Garlic Naan

Ingredients:

• 10 oz warm water
• 1/4 cup Smart Balance buttery spread, melted
• 1 egg, beaten 
• 1 Tbsp nonfat dry milk
• 1/4 cup sugar
• 2 teaspoons salt 
• 4 1/2 cups bread flour 
• 2 tsp minced garlic
• 2 1/4 tsp active dry yeast
• Vegetable oil
• 4 cloves fresh garlic (minced)

Directions:

1. Mix all ingredients—except oil and fresh garlic—and knead and let rise according to standard dough recipe (we used a bread machine on the dough setting.
2. Shape dough into 6 balls, cover with a towel, and let rise another 30 minutes.
3. Preheat oven to 425°F.
4. Roll dough into very thin pancakes.
5. Brush both sides of the dough with oil. Put on baking pan and bake for 2 minutes.
6. Remove from oven, flip naan, sprinkle top with fresh garlic.
7. Put naan back into oven and bake an additional 2 minutes, or until golden-brown.