Ingredients

For the naan bread:  

• 250g gluten free plain white flour
• 1 tsp salt
• 2 tsp fast-action dried yeast
• 2 tsp gluten free baking powder
• 2 tsp gluten free xanthan gum
• 1 tbsp caster sugar
• 1 tbsp olive oil plus extra for brushing
• 175ml warm water

  For the curry paste:

• 1/2 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1-2 medium green chillies, according to taste, trimmed and roughly chopped
• 2 shallots, roughly chopped
• 2 garlic cloves, roughly chopped
• 25g pack fresh coriander, stalks roughly chopped, leaves left whole
• 3cm piece fresh root ginger, peeled and roughly chopped
• 1 lemongrass stalk, roughly chopped
• 1 tbsp Thai fish sauce
• 1 tbsp vegetable oil

For the curry:

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 500g chicken thigh fillets, cut into bite-sized pieces
• 400ml can coconut milk 
• 2 fresh kaffir lime leaves or 4 dried
• 1 bunch spring onions, chopped
• 150g sugar snap peas or mangetout
• red chilli and lime wedges, to serve

Tools

• Kenwood Chef Bowl
• Dough Hook

Method

1. Place the flour, salt, yeast, baking powder, xanthan gum and caster sugar in the Kenwood Chef bowl fitted with the dough hook. Add the oil and water to the bowl. Mix on a low speed until all the ingredients are combined, then scrape down any dough from the sides of the bowl and add to the mixture. Knead on a medium speed for 5 minutes.
2. Remove the dough from the bowl, transfer it to a board lightly dusted with flour. Divide it into 4 equal portions and shape into balls. Roll each ball into an oval approximately 10 x 18 cm. Place on a baking tray, Cover with oiled cling film and set aside to rise for 1 hour.
3. Meanwhile, place all the curry paste ingredients, except coriander leaves, in the multi mill. Blend to form a smooth paste.
4. For the curry, heat the oil in a frying pan, over a medium heat, and fry the onion for 2 minutes, add the curry paste and cook for a further 3 minutes, stirring constantly. Add the chicken to the pan and cook for 2 minutes, stirring occasionally. Add the coconut milk and lime leaves and stir well to combine, partially cover with a lid and simmer gently for 15 minutes.
5. Preheat the grill to high. Grill the naan breads for 2-3 minutes on each side, until lightly browned.
6. Meanwhile, add the spring onions and sugar snap peas or mangetout to the curry and simmer for a further 5 minutes or until the chicken is cooked through and the vegetables are tender.
7. Sprinkle over the coriander leaves and the finely sliced red chilli and serve the curry with the warm naan breads and lime wedges, for squeezing.

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