Chicken Rogan Josh or Indian-style chicken
Ingredients
For
6
personnes
- 3 cloves of garlic
- 2 onions
- 600g of chicken (breast fillets or sliced chicken)
- 2 peppers
- 5 tomatoes
- 300g tomato purée
- 3 tablespoons of mild-flavoured olive oil
For the curry masala:
- 2 teaspoons of coriander seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of cloves
- 1 teaspoon of whole black peppercorns
- 1 teaspoon of ground cardamom
- 1 teaspoon of ground ginger
- 2 bay leaves
Tip
Serve this spicy dish with some chickpea flatbreads!
Instructions
Peel and finely chop the garlic and onions. Cut the peppers into strips.
Prepare the curry paste:
Dry-fry the coriander, fennel, cumin and pepper seeds in a frying pan until they start to smoke (without burning). Then grind them. Add the other ground spices, followed by just enough water to achieve a wet-sand consistency. Then add a tablespoon of olive oil.
- In a casserole dish, heat 2 tablespoons of olive oil over a medium heat and fry the garlic, onion and curry paste for 5 minutes. Then add the tomato purée and cook for a further 5 minutes. Blend the mixture until smooth.
- Next, add the sliced peppers and cook for about 10 minutes over a medium heat (until the sauce darkens).
Cooking:
- Meanwhile, dice the chicken. Cut the tomatoes into quarters.
- Reduce the heat, then add the chicken and tomato to the pepper mixture. Leave to simmer for about fifteen minutes.
- Season with salt and pepper, add a few coriander leaves if you like, and serve hot.
Tip
Serve this spicy dish with some chickpea flatbreads!
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