We just love Jamie’s Rogan Josh recipe, but we don’t do peppers and we use chicken instead of lamb and I prefer using fresh chopped plum tomatoes. Other than that, I follow his recipe to the letter and serve it with some fluffy basmati rice and gluten free garlic and coriander naan!!
3 inch piece fresh ginger, peeled and grated
8 cloves garlic, chopped
4 tablespoons natural yoghurt
1 teaspoon crushed black peppercorns
650g skinless, deboned, organic chicken thighs cut into big cubes
2 medium-sized red onions, halved
2 fresh red chillies, deseeded
½ tablespoon green cardamom pods
½ tablespoon ground cloves
1 stick cinnamon
1½ tablespoons coriander seeds
1 teaspoon dried red chillies
1 splash olive oil
2 teaspoons paprika
6 chopped organic plum tomatoes
½ tablespoon salt
chopped coriander, to serve
Mix your ginger and garlic together. Put them in a bowl that’s big enough to fit all the cubed chicken in. Add the turmeric, yoghurt and black pepper to the bowl and mix together. Tip the chicken into the bowl and stir it around until it’s well coated with the yoghurt and spices. Cover and leave overnight in the fridge to marinate.
Preheat your oven to 170ºC/325ºF/gas 3. Chop your onions roughly and whiz them in a food processor with the fresh red chillies.
Put the pan you are going to cook the curry in on the medium heat and add the cardamom, cloves, cinnamon and coriander. Toast until they go a shade darker in colour, then pour into a pestle and mortar and grind up with the dried red chillies.
Keep the pan on the heat and add a splash of vegetable oil. Add the whizzed onion, peppers and chilli paste from the food processor with the ground up spices and paprika.
Cook over a gentle heat for about 10 minutes. By now, lots of delicious curry smells will be coming out of the pot. Add the tomatoes, the marinated chicken and half a pint of water, and stir well. When the curry comes to the boil add the salt, cover tightly with a lid and place in your preheated oven. You can basically forget about it now, as all the hard work is done. Just wait 30 minutes and carefully take the pot out of the oven.
Taste it, and if it needs salt, add a little; if it’s too hot, add a little yoghurt to cool it down.
Read the original recipe over at: http://www.jamieoliver.com/recipes/lamb-recipes/rogan-josh/#pHouGqYx8gWkDl8K.97