About two years ago, K of Local Kitchen and I had a discussion about her extremely wonderful Sausage, Herb & Mozzarella bread. This was right around the time that my already convoluted career path took an abrupt turn towards me spending much more time at home doing schoolwork, so I had the time regularly to make more involved meals. During that discussion, at some point, I ventured that I thought that it might be equally as tasty stuffed with curry chicken, and with a more garlic naan sort of taste in the bread itself. In order to preserve this idea, K asked if I would please comment on her blog to that effect, so we would remember to try it later. And then we both promptly forgot didn’t do anything about this idea until now (I think anyway, she might have sneakily tried it first, but she didn’t tell me if she did!). And while it didn’t turn out quite the way I had envisioned, it was good enough that my husband is already planning to eat it for his next few lunches.

  The recipe which follows is really just another set of options for K’s recipe – I will detail how I changed things, but really, K writes recipes so well that I didn’t feel I could do the rest of it justice. Just take my stuff and add it to her recipe!


Curry Chicken and Goat Cheese Bread

  • Herb mixture ingredients:
    • 1 tsp oregano
    • 3 cloves garlic, minced
    • 2 tbl dried basil
    • 2 tsp ground coriander
    • 1 and 1/2 tsp ground ginger
  • Curry chicken stuffing:
    • 4 cloves garlic, chopped
    • 3 shallots, chopped
    • 1/2 c sun dried tomatoes, chopped
    • 4 tbl Korma curry paste (found in the asian food section of the grocery)
    • 1/2 tsp cayenne
    • 3/4 c carrots, chopped
    • 1 lb. chicken tenders or breasts, cut into 1/2 inch cubes
    • 6 oz. plain soft goat cheese (I used Chavrie)
  • Methods:
    • 1. Substitute the herb mixture ingredients for the dried herbs in the first step of K’s recipe
    • 2. Sauté the chicken cubes in a large skillet with olive oil until mostly cooked through.
    • 3. Add garlic, shallots, tomatoes, curry paste, cayenne and carrots to the chicken, and cook for another 5-10 minutes, until the garlic and shallots are soft, and the carrots are just beginning to soften slightly, and the chicken cubes are cooked through. Let cool to room temperature and substitute in step 14 of K’s recipe
    • 4. Substitute dollops of goat cheese for mozzarella cubes across the filling in step 14
    • 5. Finish up the rest of the recipe, cut slices, eat and enjoy!
  • Notes:
    • I found that it didn’t end up tasting quite as much like garlic naan and curry chicken as I had expected, but it was really fantastic anyway. Using green curry or yellow curry paste might change that, actually, but korma was all we could find at our local store.
    • Resist the urge to cut out the cheese or the carrots – even though they were sort of last minute additions that I thought would end up really strange, they both added great flavor and texture. Even my husband, who hates goat cheese, loved the goat cheese in this recipe.
    • This version was not very spicy – adding more cayenne or other chili pepper product will give it more of a kick if you should so desire.

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