Chicken Rogan Josh

Ingredients for  4  Servings

• 1 tbsp

  Sunflower oil
• 8

  Chicken thighs, skin on, bone in
• 1

  Brown onion, chopped
• 2 tbsp

  Grated garlic
• 2 tbsp

  Grated fresh root ginger
• 2 tsp

  Ground cinnamon
• ½ tsp

  Crushed cardamom seeds
• 2 tsp

  Chilli powder
• 1 tbsp

  Ground cumin
• 1 tbsp

  Ground coriander
• 2 tsp

  Turmeric
• 1 tbsp

  Garam masala
• 2 tbsp

  Mild curry powder
• 400g tin

  Chopped tomatoes
• 4 tbsp

  Tomato purée
• Large handful

  Fresh coriander (leaves and stalks), chopped
• -

  Salt
• -

  Freshly cooked pilau rice and plain yoghurt, to serve

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate.
2. Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes.
3. Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat.
4. Stir in the chopped coriander and serve with the pilau rice and yoghurt.