Recipe: CHICKEN ROGAN JOSH
This delicately spiced rogan josh is guaranteed to liven up your tastebuds! Substitute the chicken for other meats if you wish or with vegetables for a vegetarian version. So easy, so versatile!
- 2 white onions
- 2 cloves of garlic
- a thumb-sized piece of ginger
- 1/2 fresh red chilli
- 2 tsp cumin seeds
- 6 indvidual cloves
- 1 tsp fennel seeds
- 4 individual cardamom pods
- 8 black peppercorns
- 2 tsp medium curry powder
- a splash of coconut oil
- 8 chopped chicken thighs
- 2 tsp tomato puree
- 1 whole cinnamon stick
- 2 tsp cayenne pepper
- 1 tbsp paprika
- 1 large, fresh tomato
- 250 ml chicken stock
- 100 g cashew nuts
- 200 ml water
- 2 tbsp Greek yoghurt
- a handful of fresh coriander
- 1 whole lemon
THE CURRY PASTE
Peel and roughly chop 1 of the onions, the garlic, ginger and chilli.
Blitz them up in a spice grinder or mince finely.
Slice the second onion and set aside.
Chuck the cumin, cloves, fennel seeds, cardamom pods and peppercorns into a frying pan with a glug of coconut oil.
Fry the spices gently for a few minutes until they become fragrant.
Transfer the spices to spice grinder with the onion and grind to a paste with the curry powder.
Rub the paste into the chicken and leave for 30 minutes.
Heat some more oil in a large saucepan.
Add the sliced onions and the chicken to the pan and allow to brown slightly.
Throw in the remaining spice paste, the cayenne, paprika, cinnamon stick and the tomato purée.
Coat the chicken and onions in the spices and tomato purée, season with salt and cook for a few minutes.
ADD THE WET STUFF
Dice the tomato and chuck the seeds and the flesh into the pan.
Pour the chicken stock into the pan, bring to a boil before turning the heat down.
THE CASHEW MILK
Add the cashew nuts to a blender and pour in 200ml of water.
Blend until very smooth.
Strain the cashew milk through a very fine sieve, into the curry.
FINISHING AND SERVING
Chop the coriander and stir it through the yoghurt with the juice of half a lemon and a Pinch of salt and pepper.
Simmer the curry for 20 minutes before serving alongside pilau rice, with the coriander yoghurt on the side.
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