Hot Yellow Curry Chicken and Naan

I was inspired to make this dish by a recent trip to Trader Joe's . They were serving samples of their pre-marinated yellow chicken curry served on their Whole Wheat Naan bread. It was delicious! Instead of purchasing the pre-marinated chicken I figured I could make it myself with free-range chicken tenders. I was right and the dish was delicious. This was one dish I threw together thinking I'd really enjoy it but my fiance would be less than enthusiastic about. Boy was I wrong! He loved it and was sopping up the remaining yellow curry sauce with the naan bread. This has quickly become a regular dish in our repetoire.

The first time I made this I used homemade chicken stock which resulted in a rich, creamy, thick curry sauce. The second time I substituted boxed chicken broth since I was out of the homemade stuff. Big mistake! The sauce was thin and runny. If you don't have homemade stock, I would recommend thickening the curry sauce with a corn starch slurry.

Hot Yellow Curry Chicken Naan
(4 servings)

1 - 1 1/2lbs chicken tenders
1 T olive oil
4 cloves garlic, minced
1 cup chicken stock
½ cup coconut milk
3-4 T yellow curry powder, to taste
Salt and pepper
mixed greens
4 pieces of naan

Season tenders with salt and pepper. Set aside.

Place naan wrapped in a towel in the oven on low heat (about 150-200 degrees) to warm.

Heat olive oil over medium heat. Add garlic and sauté until fragrant about 1 minute. Add chicken stock, coconut milk and curry powder. Stir well to combine and bring to a simmer. Add chicken to sauce and cook about 4-5 minutes. Turn chicken over, reduce heat to low and cover, simmering an additional 2-3 minutes until chicken is cooked through.

Serve over warmed naan with mixed greens and more curry sauce served on top. My fiance loves to add a little Sriracha too!