Recipe of Favorite Red lentil chicken curry with aubergine and home-made naan bread for Jamo

Red lentil chicken curry with aubergine and home-made naan bread for Jamo.

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, red lentil chicken curry with aubergine and home-made naan bread for jamo. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Red lentil chicken curry with aubergine and home-made naan bread for Jamo is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Red lentil chicken curry with aubergine and home-made naan bread for Jamo is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have red lentil chicken curry with aubergine and home-made naan bread for jamo using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Red lentil chicken curry with aubergine and home-made naan bread for Jamo:

1. {Get 400 ml of chicken stock.
2. {Take 100 g of red lentils.
3. {Get of cumin.
4. {Take 2 of medium red onions.
5. {Prepare 1 of egg plant.
6. {Get 4 tbsp of low fat greek yoghurt.
7. {Make ready 2 tbsp of tikka curry paste.
8. {Make ready of For the Naan bread.
9. {Get 300 g of low fat greek yoghurt.
10. {Get 5 g of baking soda.
11. {Take 1 of egg.
12. {Make ready 400 g of wholemeal or plain flour.
13. {Make ready 2 1/2 tbsp of olive oil.
14. {Prepare of parsley/rosemary/oregano.

Steps to make Red lentil chicken curry with aubergine and home-made naan bread for Jamo:

1. Combine yoghurt and bicarbonate of soda. Let rest for 15min. Then add the egg, flour and oil. Combine all together and knead the dough. Let the dough rest under a cloth for 15min.
2. Divide the dough into 5 and form them into equally shaped balls. All 15min rest time under a kitchen towel..
3. Roll them into round(ish) discs. Heat them in an oiled pan for 3 min on each side (they should puff up nicely and gain a very light brown colour on the surface..
4. For the curry: finely chop and sauté in oil the onions and garlic. Cool until soft. Add the curry paste and cumin. Cook for a further 5 min and then add the aubergine. Occasionally stir for 5min. Option to add cherry tomatoes..
5. Add the chicken and cook for 3min. Add the vegetable stock and lentils. Bring to boil. Simmer for 25min (lid on) until thickened. Stir occasionally. Season with salt and pepper and add the yoghurt. Serve..

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