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Chicken, Sweet Potato and Chickpea Rogan Josh
Chicken, Sweet Potato and Chickpea Rogan Josh

Chicken, Sweet Potato and Chickpea Rogan Josh

with Green Beans, Flaked Almonds and Garlic Naan

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Though rogan josh is traditionally made with lamb, this staple Kashmiri dish works just as well with beef, goat, chicken or even vegetables! The sauce is aromatic and rich, spiced with ground coriander, cumin, paprika and turmeric.

Tags:
High Protein
Allergens:
Milk
•Cereals containing gluten
•Nuts

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

3 unit(s)

Garlic Clove**

80 grams

Green Beans

1 carton(s)

Chickpeas

50 grams

Rogan Josh Curry Paste

1 pinch

Chilli Flakes

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

40 grams

Mango Chutney

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

240 grams

Diced British Chicken Breast

Not included in your delivery

20 grams

Butter

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4544 kJ
Energy (kcal)1086 kcal
Fat33.6 g
of which saturates8.2 g
Carbohydrate128.6 g
of which sugars30.6 g
Dietary Fibre20.8 g
Protein58.5 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Garlic Press
•Large Frying Pan
•Small Bowl

Instructions

Time to Roast
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Remove the butter (see pantry for amount) from your fridge and leave to one side to soften.

Chop the sweet potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray. 

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.

Curry Up
2

Meanwhile, peel and grate the garlic (or use a garlic press). Trim and halve the green beans. Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the diced chicken and green beans and stir-fry until starting to char, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Stir through the rogan josh curry paste, half the garlic and half the chilli flakes (add less if you'd prefer things milder). Stir-fry for 1 min.

Simmer the Sauce
3

Pour the passata, chickpeas, vegetable stock paste and water for the sauce (see pantry for amount) into the pan. 

Stir and bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Garlic Naan Time
4

Meanwhile, in a small bowl, combine the butter and remaining garlic. Season with salt and pepper. 

Put the naans onto a baking tray. Spread the garlic butter over them and pop them into the oven to warm through, 3-4 mins.

Add the Sweet Potato
5

Once the sweet potato is ready, remove from the oven and stir it through the curry.

Stir in the mango chutney, then taste and season with more salt and pepper if needed. 

Serve
6

Spoon the chicken and sweet potato curry into your bowls.

Sprinkle over the flaked almonds and remaining chilli flakes (add less if you'd prefer things milder).

Halve the garlic naans and serve them alongside for dipping and scooping.

Enjoy!

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