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:
- Marinate the chicken mince in the curry paste for at least 30 minutes prior to cooking.
- 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.
- 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.
- 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.
- Divide the Dough into 8 portions. Roll out the dough into circles.
- Place enough mince to cover the dough circle, leaving a 1cm gap around the edge.
- Place another dough circle on top and slightly press around the edges to seal.
- Heat a pan with some ghee and cook the naan for 1-2 minutes each side, or until the desired colour is reached.
- 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.
