“Feed a Fever, Starve a Cold” – at least, that’s what the old wives say.
I rarely suffer from winter colds but when I do I am totally unbearable – just ask my husband! I am also someone who gets really “hangry”, so to keep my misery (and his) to a minimum, the hubby decided to feed my cold with a never-ending supply of chicken soup.
The first day of soup was perfect – there is nothing better than a hot steaming bowl of broth to clear the sinuses and help you feel better – but after day four of soup and pho overload, we decided enough was enough.
With sinuses that refused to play ball and taste buds that had gone into Clinton post-election style hiding, I really needed something spicy. With good ole Indian curry being one the UK’s favourites dishes, I decided to get back to my roots and make this tasty Chicken Frankie Naan Recipe.
Chicken Frankie is a popular street food from India consisting of spiced boneless chicken wrapped up in a delicious paratha bread. Paratha bread is not exactly easy to find, so I use naan bread instead. I also like to add a bed of fresh spinach leaves and serve with a side of my refreshing Indian Cucumber Salad – delicious!
To make this Chicken Frankie Naan, first prepare the chicken by chopping the breasts into bite sized pieces. Heat the oil in a pan over a medium heat, add the onions, garlic and ginger and cook for 2-3 minutes. When the onion turns translucent, add the tomato and cook for a further 2 minutes.
Now it’s time to get spicy! Add the turmeric, garam masala, red chilli powder, dried cumin and dried coriander and mix well. Add the chicken, a little salt to season, and stir thoroughly until the chicken is evenly coated in the sauce.
Finally add the tomato, mix well, cover and leave “Mr Frankie” to work his magic. It’ll take around 10-15 minutes for the chicken to cook, but make sure you stir it frequently to prevent sticking and add water if it gets too dry.
While the chicken is cooking, warm your naan bread, ensuring you sprinkle the surface with water before putting it in the oven. When ready, serve the chicken on top of the naan bread and sprinkle with a garnish of fresh coriander.
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Chicken Frankie Naan
2 Chicken Breasts, Boneless, Skinless
1 Tbsp Olive Oil
½ Cup Onions, Finely Chopped
1 Tsp Ginger Powder
1 Tsp Garlic Powder
1 Medium Tomato, Chopped
¼ Tsp Dried Turmeric
½ Tsp Garam Masala
½ Tsp Red Chili Powder
½ Tsp Dried Cumin
½ Tsp Dried Coriander
Handful of Fresh Coriander
Salt, to Taste
4 Naan Breads
Chop the chicken into bite size pieces.
Heat the oil in a pan on a medium heat.
Add the chopped onions, ginger and garlic and cook until the onion becomes translucent, approximately 2-3 minutes.
Add the tomato and cook for a further 2 minutes.
Add the turmeric, garam masala, red chilli powder, dried cumin and dried coriander. Mix well.
Add the chicken, a little salt and stir to thoroughly coat the chicken.
Add the chopped tomato, mix well and cover. Cook for 10-15 minutes, stirring frequently and adding water, as needed.
While the chicken is cooking, warm the naan bread in the oven.
Serve the chicken on top of the naan bread and garnish with fresh coriander leaves.