Vamo Arriba - Chicken Masala con Pan Naan

In the Vamo Arriba kitchen, we welcome Sadaf Ahmed, the most Uruguayan of Pakistanis, to prepare the best chicken curry. Chicken Masala: 1 kg chicken thighs 10 cloves garlic 1 piece ginger 2 large onions 3 tomatoes 1 teaspoon cumin 2 teaspoons coriander 1 handful cilantro Salt and pepper to taste Season the chicken thighs with salt and pepper on both sides and brown in a pan on both sides. Remove and set aside. In the same pan, sauté the garlic, onion, and ginger until golden brown. Add the spice mix and heat until fragrant. Add the diced tomatoes and cook until they break down. Add the chicken back in and cook over medium heat for 15 minutes. Finish with chopped cilantro and serve with rice. Basmati Rice: 1 cup basmati rice 1 1/2 cups water 1 onion 1 black cardamom pod 1/2 teaspoon cumin 1 bay leaf 1/2 cinnamon stick 5 cloves Salt and pepper to taste Sauté the finely chopped onion in a pot with a little oil until lightly browned. Add the spices and once they release their aroma, add the rice. Cover with water and cook over medium heat until the liquid is absorbed. Naan Bread: 2 1/2 cups flour 1/2 cup plain yogurt 3 tablespoons butter 1 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon yeast Sesame seeds (as needed) Water (as needed) In a bowl, mix the flour with the remaining ingredients until you have a dough that doesn't stick to your hands. Divide the dough into 5 equal balls and roll them out with a rolling pin until you have a disc of dough approximately 1/2 cm thick. Cook the breads in a frying pan over medium heat until golden brown on both sides.