Recipe: Rogan josh (curried chicken)
Indian recipes, in general, are not known for the brevity of their ingredients. This recipe, however, comes together quickly, has maximum flavor and minimal fat.
Rogan josh (curried chicken)
Yield: 4 (if serving with rice)
Time: 40 minutes
Cost: apx. $14.00
- 2 tablespoons canola oil
- 1 large onion, chopped (3 cups)
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 2 teaspoons turmeric
- 3 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2-1 teaspoon of red chili pepper
- 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
- 1 (28 ounce) can diced tomatoes
- 3 tablespoons whole milk plain yogurt
- 1 cup fresh or frozen peas, optional
- 3 tablespoons chopped cilantro, optional
1. Heat oil in a large, heavy-bottomed pot. Simmer onions, with a pinch of kosher salt, until just transparent. Stir in ginger and garlic and simmer an additional 3 minutes.
2. Stir in turmeric, garam masala, coriander, cumin and 1/2 teaspoon red pepper and cook 4 minutes, stirring.
3. Stir in chicken and cook until each piece is coated with spices and has lost its raw appearance, about 5 minutes. Remove chicken from pan and reserve.
4. Add tomatoes to pot, including juices, bring to a boil, stirring to remove brown accumulated bits, then reduce heat, stir in yogurt, and continue simmering until tomato mixture has thickened, about 20 minutes.
4. Return chicken to the pot and simmer until chicken is cooked through, about 5-10 minutes. Stir in peas, if using, and continue cooking until peas are warm, about 2 additional minutes. Garnish with fresh cilantro, if desired, and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 17, 2010.