Chicken Rogan Josh Curry with Tenderstem®
10 mins preparation
80 mins cooking
- 4 tbsp ghee or ground nut oil
- 1 kg diced chicken thighs
- 6 garlic cloves, peeled
- 5cm fresh ginger, peeled and roughly chopped
- 4 tbsp water
- 2 onions, thinly sliced
- 5 whole cardamom pods, bashed and outer pod removed
- 2 bay leaves
- 2 cinnamon sticks
- 1 tsp ground coriander
- 1 tsp whole cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tbsp tomato puree
- 4 tbsp plain yogurt
- 5 whole tomatoes, roughly chopped
- 200ml chicken stock
- 300g Tenderstem®, chopped into bite-sized pieces
- Pilau rice
- Naan bread
Heat a frying pan with the 2 tbsp ghee or groundnut oil and brown the chicken on a high heat. You don’t need to cook all the way through for now.
Put the garlic cloves, ginger and 4 tbsp of water in a blender (best in NutriBullet) and blitz into a smooth paste.
Heat a large deep pan on a medium heat and add the remaining oil and the sliced onions. Start frying the onions until soft, then add the cardamom, bay leaves and cinnamon and cook for about 30 seconds.
Add the garlic and ginger paste and cook out the garlic for another minute. Add the rest of the spices – ground coriander, cumin, paprika, cayenne pepper, turmeric, garam masala and tomato puree and cook for a minute.
Put the diced chicken back in the pan with the sauce and coat well. Add the yogurt and stir well. Add the chopped tomatoes and cover with the chicken stock.
Put a lid on the pan and cook on a low simmer for about 50 minutes or until the chicken is tender. If the sauce has too much liquid take the lid off and let reduce on a higher heat.
Throw in the chopped Tenderstem® at the end of the cooking of the curry (2 minutes) for crunch and vibrancy.
Serve with pilau rice and naan bread.