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Ruby Murray (British-Style Chicken Curry) with Homemade Naan
A comforting, home-style British curry inspired by Indian flavors, featuring tender marinated chicken cooked in a rich, spiced tomato-onion sauce, served with pillowy homemade naan breads. This recipe is adapted for the home cook, using accessible ingredients and stovetop techniques to mimic restaurant results.
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Critical Success Points
- • Knead the naan dough thoroughly for gluten development.
- • Caramelize onions deeply without burning.
- • Toast whole spices until just fragrant, not burnt.
- • Cook tomato paste and tomatoes until raw acidity is gone.
- • Roast chicken until just cooked through.
- • Cook naan on a very hot pan for proper bubbles and browning.
- • Finish curry with butter, lemon, and coriander for balanced flavor.
Safety Warnings
- • Be cautious with hot pans and oven.
- • Use care when handling raw chicken; wash hands and surfaces thoroughly.
- • Watch for splattering oil when toasting spices.
- • Sharp knives required for onion and ginger prep.
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