Restaurant-style Chicken Rogan Josh
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tbsp. vegetable oil
- 250g skinless and boneless chicken thighs, diced
To garnish:
- 1/2 tsp. vegetable oil
- Thumb sized piece of ginger, cut into long thin sticks
- Small bunch of cilantro, finely chopped
Cucumber Salad
- 4 baby cucumbers, chopped
- 1/2 small red onion, thinly sliced
- Juice of ½ lemon
- Pinch of ground cumin
- Start by preparing your garnish. Heat the ½ tsp. vegetable oil in a small frying pan over a medium heat. Add the ginger and cook for 2-3 minutes, stirring often until the ginger is golden. Set to one side in a small bowl.
- Prepare the cucumber salad by mixing the ingredients together and seasoning to taste with a little salt. Set to one side to allow the onions to pickle slightly in the lemon juice while you prepare the curry.
- Place a pan over a medium high heat and add the tbsp. of vegetable oil and the spices from the spice sachet.
- Cook until aromatic, then add the diced chicken thighs to brown lightly for 30 seconds before adding the base sauce and simmering for a few minutes.
- Stir in the main sauce and a few tablespoons of water, if needed, and bring to a simmer for 4-5 minutes, until the chicken is cooked through.
- Serve with the cucumber salad and scatter over the fried ginger and chopped cilantro.
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tbsp. vegetable oil
- 250g skinless and boneless chicken thighs, diced
To garnish:
- 1/2 tsp. vegetable oil
- Thumb sized piece of ginger, cut into long thin sticks
- Small bunch of cilantro, finely chopped
Cucumber Salad
- 4 baby cucumbers, chopped
- 1/2 small red onion, thinly sliced
- Juice of ½ lemon
- Pinch of ground cumin
- Start by preparing your garnish. Heat the ½ tsp. vegetable oil in a small frying pan over a medium heat. Add the ginger and cook for 2-3 minutes, stirring often until the ginger is golden. Set to one side in a small bowl.
- Prepare the cucumber salad by mixing the ingredients together and seasoning to taste with a little salt. Set to one side to allow the onions to pickle slightly in the lemon juice while you prepare the curry.
- Place a pan over a medium high heat and add the tbsp. of vegetable oil and the spices from the spice sachet.
- Cook until aromatic, then add the diced chicken thighs to brown lightly for 30 seconds before adding the base sauce and simmering for a few minutes.
- Stir in the main sauce and a few tablespoons of water, if needed, and bring to a simmer for 4-5 minutes, until the chicken is cooked through.
- Serve with the cucumber salad and scatter over the fried ginger and chopped cilantro.