Chicken rogan josh with mint and coriander relish
Serves: 4
Total time: 
Recipe photograph by Kris Kirkham
Chicken rogan josh with mint and coriander relish
Serve this easy curry with steamed rice and mango chutney
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
267Kcal
Fat
12gr
Saturates
3gr
Carbs
14gr
Sugars
7gr
Fibre
2gr
Protein
27gr
Salt
0.7gr
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Ingredients
- 1 tbsp vegetable oil
- 1 onion, halved and sliced
- 300g jar Sainsbury’s rogan josh or tikka paste
- 460g chicken thigh fillets, cut into 3cm chunks
- 400g chopped tomatoes
- 1 x 31g pack coriander
- 1 x 28g pack mint, leaves only
- 2 garlic cloves, crushed
- 1 tbsp peeled and grated fresh ginger
- 1 green chilli, deseeded and roughly chopped
- a pinch of sugar
- juice of 1 lime
- 2 tbsp Greek-style yogurt, plus extra to serve
Step by step
- Warm the oil in a large pan over a medium heat. Add the onion and cook, stirring, for about 5 minutes until softened. Add the paste and the chicken. Cook, stirring, for a couple of minutes. Add the tomatoes and about ¼ tomato tin of water; simmer for 25 minutes until the chicken is cooked and the sauce reduced.
- Meanwhile, make the relish. Reserve a few coriander sprigs; put the rest (including stalks) in a food processor with the mint leaves, garlic, ginger, chilli, sugar, lime juice and half the yogurt. Pulse to make a rough relish. Or chop the ingredients; stir in the lime juice and yogurt.
- Remove the curry from the heat and stir in the rest of the yogurt; garnish with coriander. Serve with the relish, yogurt, mango chutney and steamed rice.
