Slow Cooker Curry - Chicken Rogan Josh

Ingredients

• 700 g Chicken
• 50 ml Oil
• 2 Onions Red
•  200 g  Tinned Tomatoes or Passata
  
• 1 diced Bell Pepper Red
• 5 Kashmiri Chilli Whole
• 4 Green Cardamom pods
  
• 2 tsp Cumin
• 2 tsp Cinnamon
• 1 tsp Salt
• 1 tsp Turmeric Powder
• 1/2 tsp Garam Masala
•  1 tsp Chilli Powder or Chilli flakes
  
• 1 tsp Paprika
• 50 g Butter Unsalted
• 1 handful fresh Coriander or 3 tsp powdered
  
• 300 ml Chicken stock
  

 Slow Cooker

First we marinate the chicken in a mixture of fat free yogurt, ginger, garlic, turmeric, cumin and black pepper. It needs a good mixture together and then to be covered and refrigerated for around 30 minutes.

• Then, if your slow cooker has a searing function like my crockpot (<– affiliate link) we brown the chicken in a few sprays of frylite (or other low cal spray). If your slow cooker hasn’t got a searing function, you can do this part in a frying pan/skillet. Then remove the chicken and place in a bowl.
• Add chopped onions, red peppers, chopped chillies, the stalks from a small bunch of coriander (cilantro), cloves, cinnamon, cumin, coriander, paprika, salt, pepper and tomato puree to the pan. Cook for 5 mins, then add a good splash of stock and carefully (cover if needed) whizz into a puree with a hand blender (or transfer to a food processor if you prefer).
• Add the cooked chicken to the pan with the curry sauce you’ve just whizzed up. Add stock, tinned chopped tomatoes and cardamom. Stir and bring to a simmer, then slow cook on high for 3 hours or low for 5-6 hours. 
  

 Whilst the Rogan Josh is cooking, I like to make an onion, mint and tomato salad by mixing all of the salad ingredients together in a small bowl with a pinch of salt and pepper.

Serve the Rogan Josh with a dollop of plain yogurt and the tomato and onion salad. If you’re affording yourself a few extra calories then I’d recommend serving up some homemade chapatis too.

I’m using Frylite instead of regular oil for this syn free curry, and I’m flavouring with tomatoes, garlic and lots of spices.

 

WOK 

Ingredients

• ▢ 700 g Chicken
• ▢ 50 ml Oil
• ▢ 2 Onions Red
• ▢ 2 Tomatoes
• ▢ 1 Bell Pepper Red
• ▢ 5 Kashmiri Chilli Whole
• ▢ 4 Green Cardamoms
• ▢ 1 tsp Cumin Seeds
• ▢ 2 Cinnamon Sticks
• ▢ 1 tsp Salt
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Cumin Powder
• ▢ 1/2 tsp Garam Masala
• ▢ 1 tsp Kashmiri Chilli Powder
• ▢ 1 tsp Paprika
• ▢ 1 tsp Chilli Powder
• ▢ 50 g Butter Unsalted
• ▢ 1 handful Coriander
• ▢ 300 ml Water

Instructions

• In a pan heat up the oil on medium heat
• Then add the whole spices and sauté for 1 minute until fragrant
  5 Kashmiri Chilli, 4 Green Cardamoms, 1 tsp Cumin Seeds, 2 Cinnamon
• Finely slice the onions then add into the pan and cook for 4-5 minutes until softened
• As the onions are cooking finely slice the bell pepper and dice the tomatoes then add into the pan and cook for another 3-4 minutes
• Add the spices and cook for 3-4 minutes (See Note 1)
  1 tsp Salt, 1 tsp Turmeric Powder, 1 tsp Cumin Powder, 1/2 tsp Garam Masala, 1 tsp Kashmiri Chilli, 1 tsp Paprika, 1 tsp Chilli Powder
• Once the spices are cooked add 2 tablespoons of water and cook for another 3-4 minutes (See Note 2)
• Add the chicken and cook for 6-8 minutes until the chicken changes colour
• Add 300ml water and stir before covering and cook for 20 minutes on medium heat (See Note 3)
• Add the butter then gently stir and allow the butter to melt completely. (See Note 4)
• Garnish with finely chopped coriander.
• Serve with homemade rice or naan bread and enjoy!