Week 7 - Chicken Rogan Josh

 This week I made a chicken Rogan josh loved by my family. It turned out really well considering this was one of this first curries I'd ever made.

      2 Onions chopped
    4 tbsp sunflower oil
    4 garlic cloves, finely crushed
    A small block of ginger defrosted
    1 tsp ground cinnamon
    Half a jar Rogan josh paste
    200g chopped tomatoes
    1 tbsp tomato purée
    1kg chicken thighs
    2 tbsp Greek yogurt
    2 Carrots, steamed in microwave
    A few tender stem broccoli pieces



Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.

Meanwhile fry the chicken in a separate pan until completely whitened.

Tip the curry paste, chopped tomatoes, cinnamon, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 1 can of water. Stir to mix, turn down the heat, then add the yogurt and vegetables.

Cover the pan, then gently simmer for 20 mins until the meat is tender and the sauce nice and thick. Serve with plain basmati, sticky or pilau rice.




























Comments

Post a Comment

Popular posts from this blog

Week 24 - Sweet Potato and Carrot Soup

Image
 To finish my blog off i decided to make something i made a few months back for my Food GCSE practical exam because i absolutely loved it and i haven't done a roasted dish yet so i thought it was good to add to my skills. Ingredients500g sweet potatoes, peeled and cut into chunks 300g carrots, peeled and cut into chunks 3 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, crushed 1l vegetable stock 100ml crème fraiche, plus extra to serve Method 1. Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. 2. Roast the vegetables in the oven for 25-30 mins or until caramelised and tender. 3. Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened. 4. Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until t...
Read more

Week 22 - Creamy Chicken in white wine sauce

Image
Love Chicken, Love Bacon, nothing wrong with a bit of alcohol to spruce up the taste. Tasted absolutely incredible. Ingredients 1 tbsp vegetable oil 150g/5½oz smoked streaky bacon 2 chicken breasts 1 large onion 2 garlic cloves 200g/7oz mushrooms knob unsalted butter pinch dried mixed herbs 250ml/9fl oz white wine 250ml/9fl oz single cream To serve 200g/7oz new potatoes Method Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add th...
Read more

Week 23 - Cheese and Onion Pasty

Image
 I remember making my very first pasty a few years ago and it was delicious so i decided to make it again for my DofE Ingredients For homemade pastry: 75 grams plain flour, plus extra for rolling out pastry Pinch of salt 55 grams unsalted butter 75 ml cold water approximately For the filling: 1 small potato, peeled and chopped in 2 1 tsp vegetable oil 2 tsp butter 2 red onions, chopped 92 grams white cheddar, grated 1 egg, whisked with a little milk Instructions For the pastry add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water, or you may need a little more. Turn the dough out onto a floured surface. If the dough is too crumbly, add a little more water in tiny amounts. If too dry, do the same with flour. Roll the dough to a r...
Read more