Tag Archive | Curry

Curry Yogurt Chicken with Naan Bread

chicken curry naan

I have missed blogging over the past year!  I have so many recipes that I want to blog about, but I just have not had the chance.

I got a job in June, Finally!  Then I lost it in August.  Then I was going to start school, and that fell through.  So, time to get back to blogging!

Yesterday I was shopping at Costco, and I found this package of Naan bread.  It looked light and fluffy, and made me crave Indian food.  So, After costco, I went to Winco and bought some curry powder in bulk.  I quickly looked up a yogurt chicken curry recipe and kind of got a list in my head of ingredients I would need at the store.  I got some yogurt and cilantro as well (coriander).  I wish I would have got some lime, but forgot about that.

So today, I thawed out some chicken, and got a marinade started.  I mixed the yogurt, curry powder, turmeric, cayenne powder, fresh ginger, paprika, garlic, cumin, and cilantro.

Mix all of the ingredients in a gallon zip lock bag, and separate half a cup for use later.  Next add 1 inch cubed slices of chicken to the bag.  Gently massage it all together for a few minutes, then let it marinade for several hours in the fridge.  I did it for about six hours.


Once your marinading is done, the cooking goes by very quickly.  Start a pot for rice.  I used pearl rice, which only takes about 15 minutes or so to cook.  First boil four cups of water, then turn it down to low and add 2 cups of rice and cover until all the water is gone.

While the rice was cooking, I pulled out my husband’s grill skewers, and started putting the chicken on.  I heated my large cast iron pizza tray over a large burner, and started cooking three skewers at a time with a total of 5.  I also made two skewers of green bell peppers to add some color.



kebabs 2

Next I toasted the naan bread for 30-40 seconds or so just to warm it up.  Turns out it is the perfect size to fit in my toaster!

naan in toaster

Then when all of the chicken, rice, bread, and bell peppers were cooked through, I assembled the plates. The first plate for my husband had naan with the extra yogurt curry sauce then chicken and peppers on top, with rice on the side.  I served this with a knife and fork.  Then I saw him picking up the naan, and thought eating it like a flat bread gyro was an awesome idea!  My plate had me put the rice on the bread as well, however this became problimatic to eat without a plate.  it was delicious, and I loved the fluffy rice mixed into the sandwich!  It just got very messy, as the naan is not very big, and everything came piling out.

I never thought I liked curry until my friend Niina introduced me to Panang pumpkin curry which I blogged about last December, but I do enjoy most Indian food I have tried, and I thought that I just wanted to try something new.  This recipe is also reminiscent of my Identity Crisis Chicken I blogged about several years ago, except that particular chicken did not have curry and was baked instead of grilled.  My husband RAVED about the recipe, and it is so simple.  It is filling without feeling heavy for sure!


Enjoy the recpie, and let me know if you make it and how you like it!


1.5 cups yogurt

3 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon ginger

1 teaspoon paprika

2 teaspoons cayenne pepper (more or less depending on how spicy you like it)

1-2 teaspoon cumin (not my favorite but works well with this)

2 cloves of garlic sliced up

1 gallon sized zip lock bag

1 small bunch of cilantro

Mix all ingredients in the gallon ziplock bag.  I find marinating in a bag is easy as you can suck out most of the air, and it coats meat well.  When you are done mixing all of the ingredients set aside half a cup of the yogurt mixture for use later.  Then slice up two or three large chicken breasts into one inch chunks and put them in the bag with the mixture.  Put this in a bowl sealed up with as little air as possible and let it sit for a few hours to marinade.  I think I let mine sit for about 6 hours.  Then I dug out all of the chicken and put in all on skewers, and made two skewers of bell peppers that all got cooked on a cast iron flat top.

Bread:  I used pre-made bread found at Costco, however, you can always make your own naan as well.  I thought I had a recipe for it in my blog but I cannot find it so if I do I will add the link.

I used pearl rice, as that is what I find most authentic to the white rice i got in Korea, and it is what I had on hand.  I think basmati or jasmine would work great with this recipe as well.

When all ingredients were done cooking, I assembled the plate as described above.

Panang Pumpkin Curry

Panang pumpkin curry

In March, when I came home from Korea, my husband and I went on vacation through Oregon.  Half of the places we went we were cooking Korean food, but we reconnected with my friend Niina from my first two years of college, who had just gotten home from a mission trip to Thailand.  She made one of her favorite Thai dishes and I LOVED IT!

Now when I heard what was in this dish, I was afraid to try it.  I have never had a curry I liked, nor do I enjoy pumpkin, both of which are in this recipe.  I was really worried, but wanted to be polite so I tried it.

I have wanted to make it since, but have always been worried about the cost and finding all of the ingredients.  🙂  I was right to be worried in Boise, Idaho, but I was able to play with the recipe a little and get a pretty good result.

My one substitute to Niina’s Recipe was that I could not find the curry paste.  I used a pre-assembled panang sauce rather than panang paste, because it was all I could find.  This is what I used.

Panang pumpkin curry sauce

I did add everything else in the recipe and it turned out amazing.

I will admit, I am going to be lazy and just copy and paste from Niina’s page now that I have added my substitute and her information.

I added this to jasmine rice.  and it was awesome!

3 tbsp. Panang curry paste

3 tbsp. peanut oil
2 (13.5 oz.) cans coconut milk
1 pkg. (roughly 2 lbs.) chicken fillets, thinly sliced
3 fresh garlic cloves, minced
½ large sweet onion, sliced
10 to 20 Thai Red Basil Leaves
4 c. fresh pumpkin, cubed
½ sweet red pepper, sliced
½ sweet yellow pepper, sliced
1 medium zucchini, sliced
1 asparagus bundle, cut into 1-inch pieces
1 pkg. whole mushrooms
Blend curry paste and peanut oil together in wok until smooth and creamy. Slowly add coconut milk until paste turns into a thick soup. Add onions, garlic and a handful of pumpkin cubes (it will dissolve into the curry paste) and turn stove on low heat.
Use cooking scissors to cut chicken fillets thinly into the wok. Cook until chicken turns white.

Add basil leaves, sliced red and yellow peppers, cubed pumpkin, zucchini, asparagus and sliced mushrooms into the wok. Mix together and let curry simmer (stir occasionally) until the pumpkin cubes are soft (at least 30 minutes). Serve with Thai Jasmine Rice.


What I noticed was that my pumpkin was not really breaking down.  I actually took a potato masher and mashed them up a bit once they were really soft.  Maybe I did not cook it long enough, but I cooked for a total of two hours, and I needed to eat.  Once did that, I cooked the chicken and added the veggies.  I cut the pumpkin in much smaller chunks when I added the other veggies, so it would cook faster.

Thank you Niina for changing my mind on both curry and pumpkin!  I love this stuff, and will be making it again!  I have more of the sauce and half a pumpkin that is going into the freezer for next time!  Yummmmmmmy!!!!!!!



Ma-India Restaurant Seoul

Tonight, we went to an incredible restaurant!  We were out and about and had planned on eating dinner when we got home.  However it was getting later than we had expected, and our favorite Kebab place in Technomart seems to have been shut down for good.  This made us very sad!  I thought I remembered seeing a McDonalds when I was at the bus station across the street, however, when we walked across the street, I was disappointed to realize that it was in fact a Lotteria!  EEEEEEWWWWW!  It is the Korean version of McDonalds, but not even most Koreans like it!
So, we walked outside and looked around for any place that might possibly have an English menu.  Usually in Seoul, if you go to a restaurant that is from a different culture, usually, they speak some Korean, and some English.  Well we lucked out!  We found an Indian restaurant right across the street from Dong Seoul bus terminal and across from the Gangbyeon subway station.  If you walk out of the subway, cross the street, then turn to your right and cross the street again.  It is in the corner on the second floor of the building with the Tom and Tom’s Coffee Shop, right next to the Paris Baguette.  You are looking for Ma-India.
I have been curious about starting to cook Indian food lately, but am not a huge fan of curry, so I was a bit afraid.  I did try homemade samosas once after a clown gig, and the family sent me home with one.  They were spicy but incredible.
So, Jeremy and I decided to take a chance that this place was run by true Indian people, and pray that they at least had English menus!
It was totally worth the risk.
Our meal began with some restaurant provided appetizers.  We got a small salad to share, and we each got a bowl of cream soup.
The salad was a mixture of lettuce, with tomatoes and fruit cocktail.  It had a sweet strawberry dressing on top.  It was a bit sweet, but actually kind of refreshing and very tasty!
Next we tried the cream soup.  It turned out to be a very simple cream of mushroom soup.  It had a pretty presentation, and the biggest appeal was that it was not over done.  It was very simple, and that gave it an elegance that other soups don’t seem to have.
Because I knew samosas, I insisted that we order an appetizer for Jeremy and I to share.  The crust is not what I had expected, it was almost like a wonton wrapper, not really made from a dough, but it was filled with potato curry, which I did expect. It was very spicy, but the flavor was incredible.  They brought out some sweet chili sauce to dip them in and it was a perfect combination.
They were served with some kind of orange pickled onions.  They were very tasty, even though I really have no idea what they were!
We had not eaten all day, so we ordered another appetizer as well.  We ordered paneer naan bread.  From the description, it was suppose to be naan bread with cottage cheese inside.
The bread was sweet, like they used a bit of honey in it, or coated the top with maybe a honey butter.  We were not expecting that, but it tasted amazing.  I am not really sure I tasted the cheese, however the bread was fresh and warm.  It was chewy and delicious.  Look at my face, I think you will agree!
I know I keep saying incredible, but that about fits the description.  This bread tasted like heaven on a plate.
The meal I ordered was a tandoori chicken salad.
It looked beautiful!  The chicken was wonderful in the salad and I loved the presentation.  I will warn you, if you don’t like super sweet salads, this is not the one for you.  This salad was prepared the same way as the appetizer salad was made.  It had various lettuces and maybe sesame leaf.  It also had cucumbers, tomatoes and carrots.  The unexpected part of this salad was the fruit cocktail and the strawberry dressing.  If I were to order this again, I would order the dressing on the side or ask if they have more variety in dressings to choose from.  The strawberry dressing they put on is not bad, it is just very sweet.  At the end, I got full, and just picked out the chicken.  It was really yummy to take some of the bread, and wrap it around the salad and eat it together.
Jeremy ordered the Lamb curry.

He absolutely loves lamb, but was a little unsure about curry until he tried it.  The meat was very tender.  It had been cooking for a long time, and almost melted in your mouth.  The curry was mild, and had a great flavor.  There were other flavors in the curry, including the lamb stock.  The meat and the curry complemented each other very well, and they tasted absolutely delicious with the flat bread dipped in.  He did say that the next time he orders it, he would order some rice to go with it, but, “Make no mistake about it, I will be ordering it again!”
One thing I noticed about the food that we tried, is that it has a way of warming you up.  It has lots of spices, but is not necessarily too spicy, just very flavorful and warms your body.
The atmosphere was very warm as well.  The colors in the dining room as well as the decorations made you feel comforted and at home.
A mural on the wall
Colorful tiles on the counter by the bar by our table.
Pretty candle holders they put on the table in the evening I LOVE THE COLORS!
They had these chandeliers with both regular white lights and with green lights.
It was a pretty touch!
Their menus have lots of pictures, and lots of English.
They were very fancy  gold.
There were several of these drums decorating the dining room.
This was the presentation of our silverware.
Pretend there are two.   I was so hungry I started digging
into the salad as soon as the picture was taken!
What is awesome is that there were salt and
pepper shakers on the table…they don’t do that in Korea!
This is a postcard that is used to decorate around the dining room, along
with a napkin with the phone number on it.

The owner Ronu wanted to get our photo in the entry way to the restaurant.  He is a very friendly man, with friendly staff who speak English pretty well. I highly recommend Ma-India if you are looking for good Indian food.  They also have lunch specials!

This is Ronu.  He is the restaurant owner.
He actually gave us curb service  as we left.  He walked us all the way
to the corner as we caught a cab home.
Ronu wanted to get a picture of us in the decorated entry way, and Mom, we wanted to make sure to get the elephant just for you!  ❤