Chicken Rogan Josh with Basmati Rice
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Chicken Rogan Josh with Basmati Rice

Chicken Rogan Josh with Basmati Rice

with Cauliflower, Flaked Almonds and Yoghurt


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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

300 grams

Cauliflower Florets

1 sachet(s)

Curry Powder Mix

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

50 grams

Rogan Josh Curry Paste

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams


40 grams

Mango Chutney

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

240 grams

Diced British Chicken Breast

Not included in your delivery

125 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3590 kJ
Energy (kcal)858 kcal
Fat27.4 g
of which saturates9.8 g
Carbohydrate103.5 g
of which sugars28.7 g
Protein51.8 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Saucepan
Large Saucepan



a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Boil a full kettle.

c) Halve any large cauliflower florets.


a) Pop the cauliflower onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder mix and season with salt and pepper. 

b) Toss to coat. Spread them out in a single layer. 

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.


a) Meanwhile, pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

d) In the meantime, peel and grate the garlic (or use a garlic press).


a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the diced chicken. Cook until browned all over, 5-6 mins. Turn occasionally.

c) Stir in the garlic, remaining curry powder mix and the rogan josh curry paste. Fry until fragrant, 1 min.

d) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount).

e) Bring to the boil, then reduce the heat and simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


a) Stir the peas, mango chutney and butter (see pantry for amount) into the curry sauce.

b) Heat until the peas are piping hot and the butter has fully melted, 1-2 mins. 

c) Taste and season with salt and pepper.

d) When the cauliflower is roasted, stir it into the curry.


a) Share the rice between your serving bowls.

b) Top with the chicken curry.

c) Sprinkle over the flaked almonds and drizzle over the yoghurt to finish 



Step 4 MOD: If you’re adding chicken, add it to the pan before the spices. Fry, 5-6 mins, then add the spices and continue as instructed. The chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.