Recipe: Chicken Rogan Josh

Credit to Anna at: https://annasfamilykitchen.com

A note from Anna: “This is a great curry to make en masse so you have some extra meals for the freezer. Feel free to use breasts but chicken thighs will pull apart at the touch of a fork and they always freeze better. Don’t be put off by the long list of ingredients – most of them are whizzed into a paste. If you double the portion, use 1.5x the paste. Wilt in spinach at the at the end of you like. You could use frozen.”

Serves: 4

Prep: 10 minutes
Cooking: 1 hour 15
Total: 1 hour 25 minutes

Difficulty: easy

Ingredients

12 x boneless, skinless chicken thighs left whole
2 onions sliced
3 plum tomatoes roughly chopped
200ml chicken stock
2 bay leaves
100g fresh spinach or 4 blocks frozen spinach

For the paste:
5 garlic cloves
2 red chillis
10cm ginger
4 jarred roasted red peppers
1 plum tomato
1 tbsp ground nut oil
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
1 tsp turmeric
1 tbsp Garam Masala
1 tsp salt

Toast the coriander seeds, cumin seeds and peppercorns in a dry pan for a minute. Crush them then add to the pan with all the other paste ingredients. Whizz in a processor or blender.

Soften the onions in a lug of oil with a pinch of salt for 10 minutes.

Add the thighs, paste and tomatoes and give the pan a stir. Cover with the stock and add the bay leaves and roast at 190, 170 fan for 1 hr 15.

Stir in fresh spinach if you like.