Chicken curry naan bowls

From the Tasty site on Facebook

Curry powder

2 T salt (I would decrease to 1 -1 1/2 T)

1 T pepper

1 T cumin

1 T smoked paprika

1 T turmeric

1 T coriander

1 t coriander

1 t cardamom

1 t dry mustard

(I left out 1 t cayenne and it was still zingy!)

1/2 t allspice

3 lb boneless chicken, cubed

5 T plain yogurt (divided)

9 cloves garlic, minced (divided)

1 T fresh ginger, minced

3 T olive oil

3 carrots, chopped

1 onion, chopped

1 lb potatoes, cubed

2 T tomato paste

28 oz crushed tomatoes

1 pint chicken broth

Naan   

1/2 c warm water

2 T sugar

1 T yeast

4 c flour

1 t baking soda

1 t baking powder

1 T kosher salt

1 c plain yogurt

1 c milk

1/2 c butter, melted

1.  Combine ingredients for curry powder in a small bowl.

2.  Combine chicken, 2 T yogurt, 4 cloves garlic, ginger, and half the spice mixture. Toss until fully coated.  Cover bowl and marinate for 2 hours or overnight.

3.  Combine warm water, sugar and yeast and set aside for 10 minutes.  Mix flour, baking powder, baking soda and salt.  Add yogurt and milk to yeast mixture and whisk until smooth.  Add to dry ingredients.  Stir to combine, then knead on a floured surface until it forms a smooth, soft ball (about 2 minutes).  Place dough in a large greased bowl, cover with a clean kitchen towel and allow to rise at room temperature for 2 hours (doubled).

4.  Saute marinated chicken in a Dutch oven in hot olive oil, working in batches if necessary.  Add oil if necessary to prevent sticking.

5.  Saute vegetables and remaining spice mixture in the same pot.  Stir in tomato paste and cook about 3 minutes.  Add crushed tomatoes and broth, stir to combine and bring to a simmer.

6.  Add chicken and return to a simmer.  Cover and cook about 30 minutes, until potatoes are tender.  

7.  While curry is simmering, dump naan dough onto a floured surface and divide into 6 equal portions.  Roll each portion into a 1/4" thick circle.  Cook in a dry hot cast iron skillet about 2 minutes, until dough puffs up.  Flip and cook on the other side until browned, about 1 minute.

8.  Mold each piece of naan into a bowl, and press into the bowl with a second one.  When cooled it will retain the bowl shape.

9.  Mix 3 T yogurt into curry.

9.  Brush naan bowls with melted butter.  Fill naan bowls with curry and cooked rice.  Serve with yogurt, cilantro and lime wedges, if desired.