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Chicken and Mushroom Rogan Josh

Chicken and Mushroom Rogan Josh

with Cumin Rice and Carrot Kachumber

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 bunch(es)


½ unit(s)


1 unit(s)

Garlic Clove

25 grams

Cashew Nuts


1 sachet

Cumin Seeds

150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

80 grams

Sliced Mushrooms

1 sachet

Rogan Josh Curry Paste

1 sachet

Boscaiola Sauce


Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3188 kJ
Energy (kcal)762 kcal
Fat32.0 g
of which saturates7.0 g
Carbohydrate74 g
of which sugars10.0 g
Protein41 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Measuring Cups
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Trim the carrot (no need to peel) then grate on the coarse side of your grater. Roughly chop the coriander (stalks and all). Halve the lemon. Peel and grate the garlic (or use a garlic press). Heat a large frying pan on medium heat (no oil). Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. Then remove to a small bowl. TIP: Watch them like a hawk as they can burn easily.


Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, 1/4 tsp of salt and half of the cumin seeds. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the diced chicken thigh to the pan. Fry until browned, 3-4 mins, stirring occasionally. Then add the sliced mushrooms and fry until they start to soften and turn golden, 4-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.


Once the chicken has browned and the mushrooms are golden, add the rogan josh paste and garlic to the pan. Cook until fragrant, 30 secs, stirring continuously. Then add the boscaiola sauce and water for the sauce (see ingredients for amount), mixing well to combine. Bring to the boil, then reduce the heat and simmer gently until the chicken is cooked and the sauce has thickened slightly, 5-6 mins. When ready, remove from the heat. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


While the curry and the rice cooks, pop the grated carrot into a small bowl. Add the coriander and remaining cumin seeds. Pour in the olive oil for the dressing (see ingredients for amount), squeeze in some lemon juice and season with salt and pepper. Mix well to combine. Taste and add more lemon juice, salt or pepper if needed. Leave your carrot kachumber aside for now.


When everything is ready, fluff up the cumin rice with a fork then divide it between your dishes. Spoon over the chicken and mushroom rogan josh and garnish with the toasted cashews. Serve with the carrot kachumber on the side and tuck in. Enjoy!