Easy Chicken Rogan Josh
2 tablespoons olive oil
1 white onion, sliced
5cm stick of cinnamon or 1 teaspoon of ground cinnamon
6 cardamom pods bashed (optional)
4 cloves (optional)
3 garlic cloves grated finely or crushed
3cm piece fresh ginger grated
1/2 to 1 teaspoon chilli flakes more if you like things hot!
2 teaspoons cumin seeds
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspons garam masala
800g chicken breast chopped into bitesized pieces
400g tin chopped tomatoes
1/2 teaspoon salt or to taste
4 medium plum tomatoes quartered (optional)
2-3 tablespoons of coriander leaves chopped, plus extra garnish
400g pilau cauliflower rice
Drizzle 2 tablespoons of olive oil into a wide, deep saucepan and add the sliced onion, cinnamon stick, bashed cardamom pods and cloves. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
Add in the chopped chicken and stir to coat the chicken in the spices. Continue frying for a couple of minutes to allow the chicken to brown slightly.
Add in the tinned tomatoes and salt. Stir and bring to the boil. Cover with a lid and turn the heat down low. Cook for 10 minutes then remove the lid and cook for a further 10 minutes, until the sauce is thick and the chicken is cooked.
Just before serving the curry, add the quartered plum tomatoes and coriander leaves to the curry and stir. Serve scattered with more coriander leaves and with some rice.