Serves 1.5; probably more, but I was greedy
For the naans:
100g self raising flour
1 teaspoon melted butter
25g dessicated coconut
For the curry:
1/2 an onion
2cm fresh ginger
2 garlic cloves
1 dessert spoon garam masala
Tablespoon sunflower or vegetable oil
1-2 chicken breasts in bite sized pieces
2 or 3 small potatoes, peeled and cut into chunks
2 large handfuls spinach, chopped
Half a can of coconut milk
Mix the ingredients for the bread into a dough and knead for a couple of minutes till smooth.
Boil the potatoes till tender. Blitz the onions, garlic and ginger in a food processor and fry in the oil with the spices till the onion’s translucent and the spices are warmly fragrant. Add the chicken and brown, then add the liquid and bring to a fast simmer. Put the spinach and potatoes into an oven proof dish, pour over the chicken and sauce mixture and pop in the oven at 180 degrees (or the middle of an Aga roasting oven) for half an hour.
Cut the dough in half and roll out to two teardrop shaped pieces about 1cm thick. Don’t worry too much about the shape unless you have a particularly critical baby. Put them under a hot grill for 7-10 minutes, keeping an eye on them. You want them to be soft and pillowy, not crisp.
As you can see, Bert had his with a side of snot.
The curry’s warm and spicy but not hot. It would be nice without the chicken, too.