Recipe: Naans and chicken curry

Recipe: Naans and chicken curry

Audrey Rouby

With this chicken curry naan recipe, traveling to the Orient has never been so easy.


  • 3 people
  • Preparation: 40 min
  • Cooking: 15 min


  • 250 g of flour
  • 1/2 tbsp of baking powder
  • 250 g of yogurt
  • 2 chicken breasts
  • 1 garlic clove
  • 3 g of ginger
  • 1 chili bird
  • 2 tsp of curry powder
  • 2 sprigs of coriander
  • 2 sprigs of parsley
  • Yoghurt sauce
  • 1 organic lime
  • 250 g of Greek yogurt
  • Salt and freshly ground pepper
  • 2 tomatoes
  • 2 sprigs of coriander
  • Oil

Step 1

Prepare the naan dough. Combine the flour, baking powder and plain yogurt with a hook beater. Then let it sit for 2 hours, covered with a damp cloth.

Step 2

Prepare the chicken. Crush the peeled garlic and ginger with the chili and curry in a mortar until you have a paste. Add the rinsed and stripped herbs and continue until you get a homogeneous mixture. Cut the chicken breasts into thin strips then mix them with the curry paste.

Step 3

Make the sauce. Rinse and cut the lemon in half, reserve one half for dressing. Zest the other half and squeeze it. Mix with the Greek yogurt and season with salt and pepper.

Step 4

Spread the naan dough with flour and divide it into three. Shape with a rolling pin so that you have three fairly flat circles of 20 cm.

Step 5

Cook the naans in a pan in a little oil over high heat, 3 minutes per side. Then grill the chicken in the same way.

Step 6

Distribute the chicken in the center of each naan, add the yoghurt sauce, the rinsed and sliced ​​tomatoes, the rinsed coriander leaves and a few drops of juice from the remaining half a lime. Roll and enjoy!

© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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