Keema Naan

Keema Naan
By Jo Whitehead

Ingredients

  • 1/2 jar Church Farm Indian Homestyle Curry Paste
  • 500g chicken mince
  • 1 tsp fresh coriander, finely chopped
  • 1 tsp fresh mint, finely chopped
  • Ghee
  • 2 cups bakers flour
  • 1 1/2 cup greek yoghurt 
  • 1 tsp garlic powder
  • 2 tsp baking powder
  • 1/2 tsp salt

To serve:

  • Paneer 
  • Cucumber raita
  • Freshly chopped mint
  • Mango chutney

Method:

  1. Marinate the chicken mince in the curry paste for at least 30 minutes prior to cooking.
  2. Heat up 1 tsp ghee in a pan and add the marinated mince. Cook with a wooden spoon, chopping up the mince as you cook. You want the mince to be evenly chopped up.
  3. Make the naan dough by adding the flour, Greek yoghurt, garlic powder, baking powder and salt into a bowl. Mix with a wooden spoon until the dough comes together.
  4. Sprinkle some flour on your bench top and knead the dough until it forms into a smooth ball. If it is too sticky, add some more flour.
  5. Divide the Dough into 8 portions. Roll out the dough into circles.
  6. Place enough mince to cover the dough circle, leaving a 1cm gap around the edge.
  7. Place another dough circle on top and slightly press around the edges to seal.
  8. Heat a pan with some ghee and cook the naan for 1-2 minutes each side, or until the desired colour is reached.
  9. Chop up the Keema naan into quarters and serve on a platter with cucumber raita, mango chutney, fresh chopped mint and cucumber and panfried paneer.
Back to blog