Chicken Rogan Josh

Name: Chicken Rogan Josh with Green Peppers and Cardamom Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Cardamom Pod; 150 Brown Basmati Rice; 260 Diced Chicken Thigh; 1 Green Pepper; 1 Garlic Clove**; 50 Rogan Josh Curry Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Chicken Stock Powder; 1 Coriander; 1 Chilli Flakes; 100 Water for the Curry

with Green Peppers and Cardamom Rice

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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!

Tags:

Spicy

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Cardamom Pod

150

Brown Basmati Rice

260

Diced Chicken Thigh

Green Pepper

(May contain traces of: Celery)

Garlic Clove**

Rogan Josh Curry Paste

Finely Chopped Tomatoes with Onion and Garlic

Chicken Stock Powder

Coriander

Chilli Flakes

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)687 kcal

Energy (kJ)2874 kJ

Fat22 g

of which saturates5 g

Carbohydrate78 g

of which sugars16 g

Protein41 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grill Pan

•Medium Saucepan

•Knife

•Fork

Instructions

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.