Rogan Josh Roast Chicken
Cold weather means it's comfort food time and what could be better than a combination of the British classic that is the ultimate roast chicken and a warming, flavour-packed curry.
This dish is the true definition of a one-pot wonder. It's low in calories but high in lip-smacking tastiness! The chicken is juicy and moist, almost melting in your mouth and the curry sauce is punchy and unctuous, with a fiery spice kick. I actually serve this as an Indian alternative to a Sunday roast dinner with all the trimmings but it works equally well with a pile of naan breads and rice in front of the TV.
Rogan Josh Roast Chicken
Serves 6
5 tbsp olive oil
2 large onions, finely sliced
2 celery sticks, finely chopped
4 garlic cloves, sliced
2.5cm piece fresh ginger, grated
½ tsp ground turmeric
½ tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
2 tsp garam masala
2 x 400g cans chopped tomatoes
300ml chicken stock, hot
1.8kg free-range chicken
Preheat the oven to 160°C/fan140°C/gas 3. Heat 4 tbsp of the olive oil in a heavy-based casserole (big enough to contain the chicken) with a tight-fitting lid. Add the onion and celery and fry for 5 minutes until beginning to turn golden. Add the garlic and ginger; fry for a few minutes more.
Add the spices to the casserole and fry for a minute, then pour in the tomatoes and stock. Season well, then lower the chicken into the pot. Season, cover with the lid and cook in the oven for 1½ hours.
Remove the lid of the casserole and brush the skin of the chicken with the remaining olive oil. Return to the oven, uncovered, for 1 hour more until the chicken’s skin is golden and the meat reaches 75C with a meat thermometer or the juices run clear.
Carefully remove the chicken from the casserole, making sure to tip out any juices from inside the cavity, and place on a warmed serving plate to rest, loosely covered in foil. Bring the sauce to a simmer and cook for 10-15 minutes until it’s thick and luscious. Serve with the chicken and some steamed rice or roast potatoes.
This dish is the true definition of a one-pot wonder. It's low in calories but high in lip-smacking tastiness! The chicken is juicy and moist, almost melting in your mouth and the curry sauce is punchy and unctuous, with a fiery spice kick. I actually serve this as an Indian alternative to a Sunday roast dinner with all the trimmings but it works equally well with a pile of naan breads and rice in front of the TV.
Rogan Josh Roast Chicken
Serves 6 5 tbsp olive oil
2 large onions, finely sliced
2 celery sticks, finely chopped
4 garlic cloves, sliced
2.5cm piece fresh ginger, grated
½ tsp ground turmeric
½ tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
2 tsp garam masala
2 x 400g cans chopped tomatoes
300ml chicken stock, hot
1.8kg free-range chicken
Preheat the oven to 160°C/fan140°C/gas 3. Heat 4 tbsp of the olive oil in a heavy-based casserole (big enough to contain the chicken) with a tight-fitting lid. Add the onion and celery and fry for 5 minutes until beginning to turn golden. Add the garlic and ginger; fry for a few minutes more.
Add the spices to the casserole and fry for a minute, then pour in the tomatoes and stock. Season well, then lower the chicken into the pot. Season, cover with the lid and cook in the oven for 1½ hours.
Remove the lid of the casserole and brush the skin of the chicken with the remaining olive oil. Return to the oven, uncovered, for 1 hour more until the chicken’s skin is golden and the meat reaches 75C with a meat thermometer or the juices run clear.
Carefully remove the chicken from the casserole, making sure to tip out any juices from inside the cavity, and place on a warmed serving plate to rest, loosely covered in foil. Bring the sauce to a simmer and cook for 10-15 minutes until it’s thick and luscious. Serve with the chicken and some steamed rice or roast potatoes.
that looks excellent... never thought of that with chicken but my go to curry meat is always lamb... and then beef really (or goat). Have you tried it with a shoulder of lamb ?
ReplyDeleteI came up with this when I was hoping to jazz up a pot-roast chicken. Sure it would be good with lamb - just cook it for hours and hours instead...
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