Rogan Josh Curry
Serves: 6
Prep time: 15 minutes
Cook time: 1 ½ hours
2 ½ serves per portion
Recipe courtesy of Lindsey Thynne, Country Kitchens team
Ingredients:
- 500g chicken thighs, fat trimmed
- 3 tablespoons rogan josh curry paste
- 2 tablespoons natural yoghurt
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, finely chopped
- ½ tablespoon ginger, grated
- 4 tomatoes, diced OR 400g can diced tomatoes
- 2 potatoes (sweet or white), diced
- 250mL water
- ½ tablespoon cornflour
- 340g green beans, trimmed
- 400g can chickpeas, rinsed and drained
- 1 ½ cups basmati rice
- 3 naan breads (optional)
Method:
- MARINATE chicken with 2 tablespoons of the rogan josh curry paste and yoghurt.
- HEAT oil in a wok (or large frypan) on medium heat. Add onion, garlic and ginger and cook for 5 minutes until onion is soft.
- ADD chicken to pan and sear until outside is brown.
- ADD tomatoes, potatoes, remaining curry paste and water. Mix well and let simmer on low heat for one hour.
- PREHEAT oven to 180°C if serving dish with naan.
- MIX cornflour with equal parts water until dissolved. Add cornflour slurry, green beans and chickpeas to curry. Cook on medium heat for 30 minutes.
- COOK rice according to packet instructions.
- DRIZZLE naan bread with water and wrap and foil. Warm in oven for 10 minutes.
- SERVE with natural yoghurt.
What's Great About It:
This chicken rogan josh is your favourite Indian dish made healthier. We have eliminated butter to reduce the amount of saturated fat in the recipe and added a range of vegetables and chickpeas to boost the overall fibre content of the curry.
