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
KNORR Chicken Stock
Rogan Josh Paste
Finely Chopped Tomatoes with Onion and Garlic
Water for Curry
Water for Rice
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). Fill and boil your kettle.
Lightly crush the cardamom pods to reveal the seeds. Pop these into a saucepan and pour in the boiling water (see ingredients for amount) and half the stock pot. Stir in the rice, bring back to the boil, lower the heat to medium and pop a lid on the pan. 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).
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 remaining stock pot.
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! Remove the cardamon pods from the rice and discard. Fluff the rice up with a fork, stir in half the coriander and get ready to serve.
Share the rice between your bowls and top with your chicken rogan josh. Finish with a sprinkle of coriander. Enjoy!