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Rogan Josh Chicken Curry
Rogan Josh Chicken Curry

Rogan Josh Chicken Curry

with Cauliflower Rice

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:
Lower Carb
•High Protein

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.

Total20 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

1 bunch(es)

Coriander

300 grams

Diced British Chicken Breast

50 grams

Rogan Josh Curry Paste

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

250 grams

Riced Cauliflower

Not included in your delivery

100 milliliter(s)

Water for the Curry

10 grams

Butter

Nutritional information

Energy (kcal)437 kcal
Energy (kJ)1829 kJ
Fat14.1 g
of which saturates4.4 g
Carbohydrate29.2 g
of which sugars21.1 g
Dietary Fibre10.4 g
Protein45.4 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Pan

Instructions

Prep
1

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Roughly chop the coriander (stalks and all).

Start the Chicken
2

Heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the chicken and onions and pan-fry until the chicken has browned, 5-7 mins. Season with salt and pepper. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Start the Sauce
3

Lower the heat to medium, and add the rogan josh paste and half the garlic.

Stir and cook until fragrant, 1 min. 

Finish the Sauce
4

Add the chopped tomatoes, chicken stock paste and the water (see pantry) to the pan.

Bring to the boil, stir, lower the heat, and simmer gently for 5-6 mins.

When the curry has 1-2 mins remaining, add the spinach a handful at a time to wilt through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Make the Cauli Rice
5

While the sauce simmers, heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the cauli rice, remaining garlic, half the coriander and the butter (see pantry) and cook until just soft, stirring regularly, 2-3 mins.

Season well with salt and pepper.

Serve
6

Serve the cauli rice on one side of your bowls and the rogan josh chicken curry on the other.

Garnish with the remaining coriander.

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