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Chicken rogan josh with mint and coriander relish


Serves: 4
timeTotal time:
Chicken rogan josh with mint and coriander relish
Recipe photograph by Kris Kirkham

Chicken rogan josh with mint and coriander relish

Serve this easy curry with steamed rice and mango chutney

Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
267Kcal
Fat
12gr
Saturates
3gr
Carbs
14gr
Sugars
7gr
Fibre
2gr
Protein
27gr
Salt
0.7gr

Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, halved and sliced
  • 300g jar Sainsbury’s rogan josh or tikka paste
  • 460g chicken thigh fillets, cut into 3cm chunks
  • 400g chopped tomatoes
  • 1 x 31g pack coriander
  • 1 x 28g pack mint, leaves only
  • 2 garlic cloves, crushed
  • 1 tbsp peeled and grated fresh ginger
  • 1 green chilli, deseeded and roughly chopped
  • a pinch of sugar
  • juice of 1 lime
  • 2 tbsp Greek-style yogurt, plus extra to serve

Step by step

  1. Warm the oil in a large pan over a medium heat. Add the onion and cook, stirring, for about 5 minutes until softened. Add the paste and the chicken. Cook, stirring, for a couple of minutes. Add the tomatoes and about ¼ tomato tin of water; simmer for 25 minutes until the chicken is cooked and the sauce reduced.
  2. Meanwhile, make the relish. Reserve a few coriander sprigs; put the rest (including stalks) in a food processor with the mint leaves, garlic, ginger, chilli, sugar, lime juice and half the yogurt. Pulse to make a rough relish. Or chop the ingredients; stir in the lime juice and yogurt.
  3. Remove the curry from the heat and stir in the rest of the yogurt; garnish with coriander. Serve with the relish, yogurt, mango chutney and steamed rice.

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