Niall McKenna’s spicy chicken curry and naan bread

Niall McKenna is spicing up the Christmas leftovers with his red hot chicken curry and naan bread recipes

Niall McKenna's red hot chicken curry

The time between Christmas and the New Year is often a period when time stands still and you lose track of days. It’s also a great time to get creative with your leftovers. This week’s recipes include a Red Hot Curry (which can be made with chicken or turkey) which is perfect for entertaining guests on New Year’s Eve (maybe while watching Jools Holland ring in the new year...). We have paired this with a tasty naan bread to top it all off.

We hope you have a great New Year.

Chicken with Red Hot Curry

(Serves 6)


· 3 tbsp vegetable oil

· 3 tbsp red curry paste

· 400g skinless chicken breast, sliced

· 300ml chicken stock

· 3 lime leaves, chopped

· 1 tsp palm sauce

· 1 tsp sugar

· 2 tbsp Thai fish sauce,

· 5cm lesser galangal, thinly sliced lengthways

· 2 bamboo shoots, washed and sliced (mangetout, aubergine or cauliflower optional too)

· 6 basil leaves

· ½ red spur chilli

For the Red Curry Paste:

· 5 red spur chillies, deseeded and soaked in water until soft

· 1 tsp sea salt

· 1 tsp galangal, finely sliced

· 1 tsp lesser galangal

· 2 lemongrass stalks, sliced

· 1 tsp freshly grated lime zest

· 2 tsp sliced coriander root

· 1 tsp of coriander seeds toasted and ground

· 1 tsp of cumin seeds, toasted and ground

· 10 small garlic cloves

· ½ shallot, sliced

· 1 tsp shrimp paste


· Begin by making the curry paste by placing all ingredients into a food processor. A useful tip is that this paste can be kept in the fridge for four weeks or in the freezer for six months.

· For the curry, heat the oil in a saucepan on a medium heat. Then add in the curry paste and fry for a few seconds until it releases the flavourful aroma. Next, add in the chicken and cook for one minute.

· Add in the chicken stock, followed by the rest of the ingredients, cooking for a further five minutes until the chicken is cooked through.

· Finally, garnish with chilli, a wedge of lime and coriander leaves.

Naan Bread
Naan Bread

(Makes 4-6 naan breads)


· 225g plain all-purpose flour

· 75g self-raising flour

· Pinch of salt

· 1 tbsp sugar

· 250ml milk

· 1 tbsp plain yoghurt

· 1 egg

· 1 tbsp vegetable oil

· 1 tbsp nigella seeds

· Melted butter for glazing


· Begin by mixing together the plain flour, self-raising flour, sugar and salt into a large bowl, making a well in the centre. Then add the milk, yoghurt, egg and oil, beginning to mix until it becomes dough-like. Keep combining the ingredients until there is no moisture left.

· At this stage, dust a clean surface with flour to knead your dough on until it feels smooth and elasticated. Further, place the dough into a clean bowl and cover with cling film or a damp cloth, leaving to the side to rise. As time passes, the dough will rise to become a lot more pliable and elasticated.

· Next, divide the dough into six balls and place them on a baking tray, again covering with a damp cloth. Leave to the side for another 30 minutes.

· To cook, the oven should be really hot, therefore, turn the oven up to the highest setting and place a baking tray inside to heat up.

· Once the tray has been heated up, dust the tray with flour. With each dough ball, press down into a triangle shape and sprinkle a little water and nigella seeds over the top.

· Bake for two minutes, turning over for a further minute.

· To serve, brush each piece with a little melted butter and enjoy.

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