Chicken Rogan Josh

Serves 2

“A simple but very impressive tasting curry that is easy to cook. You can also replace chicken with turkey, lentils or lean lamb for a treat”


  • 300g diced chicken breast
  • 1 tbsp. groundnut or other nut oil
  • 3 medium onions, chopped
  • 150 ml chicken stock
  • 2cm fresh ginger, grated
  • 3 garlic cloves, crushed
  • ½ tsp. turmeric
  • ½ tsp. chilli powder
  • 1 tsp. garam masala
  • 2 tsp. curry power (mild, medium or hot to taste)
  • ½ tsp. cumin seeds
  • ½ tsp. fennel seeds
  • 4 tomatoes, quartered
  • 1 tbsp. tomato puree
  • ½ tin chopped tomatoes
  • fresh coriander to garnish
  • 1 tbsp. Natural yogurt to serve


  • Heat the oil in a large pan to a high heat
  • When hot add the cumin and fennel seeds until they begin to crackle and pop
  • Add one of the chopped onions to the pan and reduce the heat to medium
  • While the onions are cooking mix together the garlic, ginger, chilli powder, curry powder and turmeric and add a splash of water to make a paste.
  • Once the onions have gone a golden colour add the paste to the pan and stir for a couple of minutes
  • Add the chicken and cook until the pink of the meat isn’t visible anymore
  • Add the remaining onions, the tomatoes, the tomato puree and chicken stock and stir well. Bring to the boil and then reduce down to a simmer for 15 minutes stirring occasionally
  • Add the garam masala in the last couple of minutes and stir well.
  • Serve with the chopped coriander, natural yogurt and a grain and veg of your choice. Try giant wholewheat cous cous for something different

(this can also be cooked in the slow cooker 4 hours on high or 8 on low)


Add comment

Your comment will be revised by the site if needed.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.