Pan Bread With Chicken Curry

Put the flour, salt, honey, yeast, sunflower oil, yogurt, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

Divide the risen dough into 8 equal pieces, about 75 g each.

Roll each ball into a circle about 13 cm in diameter.

Place the dough on a baking sheet lined with parchment paper and let them rise again for 30 minutes, until they have doubled in size.

Heat the butter and olive oil in a pan over medium heat. Add the chicken thighs, followed by curry powder, cumin powder, coriander powder, garlic powder, cayenne pepper powder, salt, dried parsley, and turmeric powder. Cook the chicken for 5-6 minutes until golden brown and cooked through.

Add the tomato paste, sweet soy sauce, and heavy cream. Increase the heat slightly and let the mixture thicken for 5-7 minutes, stir regularly.

Remove the pan from the heat and stir in the chopped spring onion.

Meanwhile, melt the butter with dried parsley and garlic powder over low heat. Stir well.

Heat a heavy-bottomed pan over medium heat. Bake the bread on both sides until golden brown, a few minutes per side.

Cut the bread in half and place them on a baking sheet lined with parchment paper. Fill the bread with the chicken mixture and, if desired, a slice of cheese. Brush them with the garlic butter mixture. Place the filled bread in a preheated oven at 200°C (390°F) and bake until the cheese melts.