Chicken Rogan Josh Curry with Bimi® Broccoli
1 hour 20 minutes
Nutritional information per serving
- Fat 20.6g
- Saturates 4.8g
- Carbs 52g
- Sugars 13.4g
- Fibre 10.1g
- Protein 44.5g
- Salt 1.7g
- Nut free
Heat a frying pan with the 2 tbsp ghee or groundnut oil and brown the chicken on a high heat. You don’t need to cook all the way through for now.
Put the garlic cloves, ginger and 4 tbsp of water in a blender (best in NutriBullet) and blitz into a smooth paste.
Heat a large deep pan on a medium heat and add the remaining oil and the sliced onions. Start frying the onions until soft, then add the cardamom, bay leaves and cinnamon and cook for about 30 seconds.
Add the garlic and ginger paste and cook out the garlic for another minute. Add the rest of the spices – ground coriander, cumin, paprika, cayenne pepper, turmeric, garam masala and tomato puree and cook for a minute.
Put the diced chicken back in the pan with the sauce and coat well. Add the yogurt and stir well. Add the chopped tomatoes and cover with the chicken stock.
Put a lid on the pan and cook on a low simmer for about 50 minutes or until the chicken is tender. If the sauce has too much liquid take the lid off and let reduce on a higher heat.
Throw in the chopped Bimi® broccoli at the end of the cooking of the curry (2 minutes) for crunch and vibrancy.
Serve with pilau rice and naan bread.