Made with delicious blend of aromatic spices and a rich, tomatoey base, this chicken Rogan Josh is the perfect weeknight warmer. Serve in bowls with a good helping of basmati rice!
Diced Chicken Thigh
Chicken Stock Powder(ContainsCelery)
Brown Basmati Rice
Rogan Josh Paste
Finely Chopped Tomatoes with Onion and Garlic
Water for Curry
Bring a large saucepan of water to the boil with 1/4 tsp of salt. While it comes to the boil, lightly crush the cardamom pods to reveal the seeds. Pop these into the saucepan of water. Stir in the rice, bring back to the boil, and simmer the rice until tender, 25-30 mins. TIP: Top up with water if it boils off. Once cooked, carefully remove the cardamon pods, then drain the rice in a sieve and return to the pan, off the heat.
Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. When hot, add the chicken pieces and fry until golden all over, 5-6 mins, turning every couple of mins. Season with salt and pepper as it cooks. Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Add the peppers to the pan with the chicken and cook until beginning to soften, another 3-4 mins. Stir in the garlic and Rogan Josh paste and cook for a minute. Stir in the chopped tomatoes, water (see ingredients for amount) and the stock powder.
Bring to a simmer and bubble gently until the chicken is cooked through and the sauce is nice and thick, 10-15 mins. IMPORTANT: The chicken is cooked through when no longer pink in the middle. Meanwhile, roughly chop the coriander (stalks and all).
When the chicken is cooked through, taste the curry and season to taste with salt and pepper. Add chilli flakes at this stage if you want to increase the heat! Stir half the coriander through the rice and get ready to serve.
Share the rice between your bowls and top with your chicken rogan josh. Finish with a sprinkle of coriander.