• Home
  • Curries
  • Authentic Chicken and Tomato Rogan Josh Curry Recipe
0 0
Authentic Chicken and Tomato Rogan Josh Curry Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
390 g greek yogurt or 1 1/2 cups greek yogurt
140 g curry paste (rogan josh we used patak's spicy 3 chilli rating)
2 1/4 kg boneless skinless chicken thighs (trimmed of fate and i cut each into 3 pieces)
1 tablespoon vegetable oil
1 onion (brown large cut into wedges see intro)
2 large tomatoes (coarsely chopped see intro)
100 g baby spinach leaves (used silverbeet sliced)
1/2 cup coriander leaves (i omitted serve as garnish) (optional)

Nutritional information

423.2
Calories
137 g
Calories From Fat
15.3 g
Total Fat
3.5 g
Saturated Fat
233.4 mg
Cholesterol
263.7 mg
Sodium
13.7 g
Carbs
6.9 g
Dietary Fiber
2.3 g
Sugars
58.4 g
Protein
298g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Authentic Chicken and Tomato Rogan Josh Curry Recipe

Features:
    Cuisine:

    Always on the lookout for new ways to use the pressure cooker. This is a great dish. I was going to give it 4 stars because I found the instructions to be too busy and they didn't say what to do with the spinach and cilantro (I just dumped them in with everything else), but the flavor of this and the final product rated more than a 5, so it balanced out. Will be making this again. Made for Spring 2014 PAC.

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Tomato and Chicken Rogan Josh Curry (Pressure Cooker), This originates from a recipe from Taste com au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh For this we used Patak’s spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods) For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce , Always on the lookout for new ways to use the pressure cooker This is a great dish I was going to give it 4 stars because I found the instructions to be too busy and they didn’t say what to do with the spinach and cilantro (I just dumped them in with everything else), but the flavor of this and the final product rated more than a 5, so it balanced out Will be making this again Made for Spring 2014 PAC


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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).

    2
    Done

    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.

    3
    Done

    Add the Cooked Onion and Diced Tomatoes (see Intro) to Your Marinated Chicken Mix and Place in the Pressure Cooker, (at This Point 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).

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Detweiler Sloppy Joe Mix
    previous
    Detweiler Sloppy Joe Mix
    Grilled Tandoori Style Shrimp
    next
    Grilled Tandoori Style Shrimp
    Detweiler Sloppy Joe Mix
    previous
    Detweiler Sloppy Joe Mix
    Grilled Tandoori Style Shrimp
    next
    Grilled Tandoori Style Shrimp

    Add Your Comment

    three + 6 =