Joshs Curry Chicken Food

EASY CHICKEN ROGAN JOSH RECIPE

Steps:

• Chop the chicken into large chunks and set to one side.1.6lb/750g chicken thighs
• Melt the ghee in a large, heavy pan over medium heat. Add the whole spices and cook for 1 minute until aromatic. (See note 3 if you aren't using whole spices)4 tbsp ghee/butter/oil1 cinnamon stick6 cardamon pods (lightly crushed)4 cloves2 bay leaves
• Add the chopped onion and fry for 10 minutes until softened and starting to turn golden brown.1 onion - finely chopped
• Add the spices to the onion and stir to coat.2 tbsp paprika1 tbsp ground coriander1 tbsp ground cumin2 tsp turmeric powder1 tsp garam masala1 tsp ground fennel¼-½ tsp cayenne pepper
• Add the chopped garlic and grated ginger. Cook for another minute.4 garlic cloves - finely chopped1 tbsp grated ginger
• Pour in the chicken broth, tomato puree/passata then add the chopped chicken and salt.1 cup chicken broth/stock4 tbsp tomato puree/passatachopped chicken1 tsp salt
• Stir well to coat, then bring to a simmer.
• Cover the pan, reduce the heat to low and cook for 45 minutes until the chicken is cooked through and the sauce has thickened.
• Add in the yogurt then season with the additional garam masala and ground fennel.¼ cup natural yogurt¼ tsp garam masala¼ tsp ground fennel
• Cook for 2-3 more minutes and serve garnished with cilantro/fresh coriander.

TOMATO AND CHICKEN ROGAN JOSH CURRY (PRESSURE COOKER)

Steps:

• Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
• Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
• Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).