It’s safe to say you need to like tomatoes to enjoy Chicken Rogan. A medium-strength dish, it’s based on a classic curry with the addition of the extra tomatoes and red pepper mimicking the redness of the authentic lamb version.
What you need… • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • 800g chicken, cut into bite-sized pieces • 0.5 red pepper, cut into small chunks • small handful fresh coriander, finely chopped • 1.5 teaspoons garam masala • salt to taste • 2 tomatoes, cut into segments
How to make it… 1. Heat the rest of the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 5. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 6. Add the chicken and red pepper, mix well and cook for five minutes. 7. Add the coriander stems, garam masala and salt, and cook for 2 minutes. 8. Add the tomatoes and continue cooking until the chicken is fully cooked. The tomatoes should be soft but not broken down