Chicken Curry & Garlic Naan

{Almost as good as Bombay House}

I've been craving me some curry ever since we ate at the Bombay House in SLC, and since there isn't any within a reasonable driving distance, I pulled out my recipes and made my own.  Yumm-o!!.

Chicken Curry:
2 TBSP Curry Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
5 large Chicken Breasts
1 large Onion, chopped
16 slices peeled fresh ginger (I was out, so I just sprinkled some powder in)
8 Garlic Cloves
2 cups Unsweetened Coconut Milk
2 10 oz. packages Frozen Peas

In a slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat.  Season with 2 teaspoons of salt.  Cover.  Cook on high until chicken is fork tender (about 4 hours).

Stir in Coconut Milk and peas.  cover.  Cook until peas are heated through (20-30 minutes).  Shread chicken, toss with sauce.

Serve over rice with toasted cashews and cilantro leaves.

Garlic Naan:
1 tsp yeast
1/2 tsp sugar
1/2 cup warm water
1 cup flour, plus more while kneading
1/2 tsp salt
1/4 cup clarified butter or oil

Combine yeast, sugar and water.  Let rest until foamy.  Sift together flour and salt, making a well in the center.  Add the yeast mixture and oil and knead with your hands until a smooth dough forms (you'll need to add a bit more flour to get it a nice texture - not too sticky).  Knead for 3 minutes.

Oil a small bowl, place the dough in the bowl, turning to coat, and let rest until doubled in suze (about 1 hour).

Prehead oven to 400 degrees F.  Divide the dough into 6 pieces and gently roll out into a thin circle.  Bake for about 8 minutes, then spread melted butter (sauteed with garlie) over the top.  Bake for a couple more minutes, until just golden brown and puffed.  Serve warm.