Chicken Vindaloo Stuffed Garlic Naan

Level up your naan by literally stuffing a spicy chicken curry inside it. Yes, you heard us.

Done in 2 hours

Serves 5

Dish by Ori Goldberg

Ingredients

Naan dough:

250gplain flour

250g strong bread flour

150gwater

150gmilk

7gdry action yeast

8gsalt

pinch of sugar

Vindaloo curry:

6dried chillies

30g chilli powder

1 tspblack peppercorns

1/4 star anise

1small cinnamon stick

3 cloves

1 tspcumin seeds

15gginger, roughly chopped

8 garlic cloves, minced

1/2 tsptamarind concentrate

4 tspapple cider vinegar

2 large onions

1kg boneless, skinless chicken thighs

Toppings:

3 tbsp unsalted butter

handful of parsley, chopped

2 garlic cloves, minced

Britains hottest curry, the Vindaloo, is back! We're stuffing this classic curry into fluffy naan bread, not forgetting lathering them with loads of garlic butter! An all in one meal for all the chilli lovers out there!

Method

Firstly let's start by making this super easy yeasted dough. Add all the wet ingredients into your mixing bowl, followed by the yeast and dry ingredients, with salt being added last. Knead on slow speed for 10 minutes, before turning up the speed to just under the fastest for 4 minutes. Allow to rest for an hour or until doubled in size.

For the vindaloo, pop all our ingredients into a food processor, and get blending. Blend until completely combined and set aside.

Sear the chicken thighs in a little bit of oil, until coloured on all sides before adding in the vindaloo paste. Cook off the paste until it becomes slightly darker, and add in the stock. Mix well before transferring to a preheated oven at 200°c, cooking for another 20-30 minutes.

Once the vindaloo is done, remove from the oven and allow to cool. Remove the chicken and shred, adding spoonfuls of the vindaloo sauce to create a nice malleable consistency.

Once your dough has proved, portion them into. 6-8 balls, rolling them out on a floured surface. Add a spoon of our shredded chicken vindaloo, and start wrapping and pinching the dough closed. Flip seam side down, and roll out, trying to avoid making any holes.

Cook them in a dry skillet, a few minutes on each side, until slightly charred. And all that's left to do is brush on some garlic butter and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!