Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 23

Chicken Rogan Josh

Rogan josh is one of those versatile curries that can be adapted to suit your palate. By that I mean that if you like your curries hot, rogan josh lends itself to the addition of a few extra chillies without losing any of its complexity of flavour. There is something reassuring about a sauce made of tomatoes and onions; it can really hold its own with a whole array of herbs and spices, while the ground almonds, when cooked, add a buttery note to the curry that enhances the whole dish.

Serves 4

Contains nuts

—

6 skinless and boneless

chicken thighs

2 red onions

3 cloves of garlic

1 red chilli (or more if you prefer)

2 large tomatoes

3 cardamom pods

2 tbsp groundnut or rapeseed oil

1 tsp chilli powder

2 tsp ground cumin

1 tbsp ground coriander

1 tsp turmeric

1 tsp ground ginger

1 tsp soft light brown sugar

A good pinch of sea salt

1 tbsp tomato purée

1 x 400g tin of chopped tomatoes

5 tbsp ground almonds

1 tsp garam masala

A small bunch of coriander

Begin by cutting the chicken thighs widthways into slices about 1cm/½in thick. Halve the onions, slicing them into thin half-moons, crush the garlic and slice the chilli (or chillies) into fine rounds, keeping the seeds. Cut the tomatoes into quarters and crush the cardamom pods with the flat side of a knife.

Heat the groundnut or rapeseed oil in a heavy-based saucepan, add the onions and sauté gently over a medium heat for 5–6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt. Cook the spices for a minute or two or until fragrant, then add the tomato purée, garlic and fresh chilli, and continue to sauté for a further 2–3 minutes.

Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml/5fl oz water, and add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low and simmer for 30 minutes or until the chicken is tender.

Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered, for about 5 minutes or until the sauce has thickened. Finely chop the coriander, sprinkle over the top of the rogan josh and serve with steamed white basmati rice.