For some reason I seem to be going international with my food. With this Indian feast of a meal and last week’s greek-style macaroni, I guess I’m trying to inadvertently embrace some of the non-Americanized eating traditions. If that means I get to eat tonnes of delicious ethnic food, I am SO down.
The recipe for this curry also came from the January edition of Canadian Living, which seems to be providing me with lots of great meal choices for the winter months. Like all Indian food, this recipe was very…fragrant. By this, I mean that both my kitchen and me smelled like garam masala and cumin for a day. On a related note, is cumin not the most wonderful spice in the world? If I wasn’t going to be shunned from society for doing this, I would definitely look into purchasing some sort of eau du cumin perfume (please don’t judge me). The spices in this recipe were what made the meal. The curry part of this turned out to be really filling and chalked full of protein. Also, I got to use up loads of lentils, bags of which have been sitting in my cupboard since the summer months. All part of my never ending task to empty out the giant void that is my second shelf pantry.
As for the naan bread, this was sort of an impulsive make. On Saturday morning I knew I was going to be making this curry, and quite simply decided that there was no other way to eat Indian food than by piling it atop some delicious naan. I got this recipe from the blog Itsy Bitsy Foodies which I found on Tastespotting. Since I’m lacking the whole authentic clay oven thing that they actually use to bake this bread, I used our pizza stone and my normal oven, which had to be turned up to a whopping 550°C. Hot, I know. Let me tell you, our whiny fire alarm did not like that one, and frequently reminded us of its presence throughout the naan’s baking period. The bread turned out pretty well for a homemade job, I think. It was way more doughy than the authentic Indian naan and in turn not as light. Nonetheless, it was incredibly satisfying to shove layers upon layers of naan/rice/curry into my mouth, so I consider this one to be a success.
This meal’s leftovers became a huge and filling lunch on Sunday when I had all day television training at school. That’s right, on a SUNDAY </complaints>. The big meal helped cheer and wake me up, so it was much appreciated!
PS: Prior to taking these pictures outside, Britt and I tried creating a make-shift light box on top of our deep freeze. Unfortunate, right? I’m considering using a cupboard under my bed as the next winter light box attempt – stay tuned!
2 thoughts on “Chicken and Lentil Curry with Homemade Naan Bread”
Lovely curry recipe, might have to try this one as it looks so tasty!
Bean and Lentil Curry recipe
Thank you, yours looks delicious too :)