Whilst people consider curry to be a generic, one dimensional dish, it has indeed proved to be a versatile cuisine, with a variety of ingredients suitable to blend with aromatic spices and herbs. Use chicken, lamb, beef or seafood as a main component, whilst vegetarians can use protein substitutes, okra, potato or chick peas as a healthy alternative.
Types of Curry
When in an Indian dining establishment it is difficult to choose which curry to have. A creamy Korma is sumptuous but not great for the waistline, whilst the ubiquitous Vindaloo and Madras can only be tried by those with strong stomachs, minds and tastebuds.
This following recipe though is an ideal starting point for those interested in making a simple curry, and is used with Rogan Josh paste. A Rogan Josh curry is traditionally a more milder affair, making good use of tomatoes, herbs, spices and in this recipe potato (though it is optional). The term Rogan Josh translates as "cooked in oil at intense heat," though no oil is needed to cook the chicken here.
Method of Cooking a Rogan Josh
The ingredients of this meal can easily be found in a supermarket and uses a simple method of cooking. This serves two people, so a person cooking for themselves can freeze half of it for consumption at a later date.
- 1-2 chicken breasts
- 1 medium sized onion
- 1 tin of chopped tomatoes
- 1/3 jar of Rogan Josh curry paste (Sharwoods or Pataks are the best and well known options)
- 1/2 teaspoon each of cumin, coriander and ginger
- Two small potatoes, peeled
- To serve, a cup of rice (around 100g per person) and Naan Bread
- Salt and Pepper to taste
Directions:
- Start by warming the curry paste in a large pan, and cut up the chicken breast. Add to the paste pan and fry for around five minutes, stirring constantly until the chicken is tender. Add the tomatoes, cumin, coriander and ginger. Chopped the onion into chunky pieces and then add to the curry. Cook at a simmering heat and keep stirring to fuse the spices, paste and chicken together.
- After about 30 minutes, boil the potatoes until soft, this normally takes between 20-30 minutes in a small pan of boiling water. When boiled, cut up into small pieces and add to the curry to add a thicker, substantial consistency. Add them to the pan around 30-45 minutes before serving. Keep stirring.
- Once the potato is added, the rice can start to cook. Add into a boiling pan of salted water, and cook gently until light and fluffy. This will take about 20 minutes for white rice, 35-40 minutes for brown rice. The whole dish will take around 90 minutes to two hours to cook, it is important to keep stirring so the chicken and vegetables are well covered and fused with spice and heat.
Serving Suggestion
The traditional way of serving this meal is with naan bread, whacked under the grill for a couple of minutes each side. If feeling very hungry, start with crispy poppadums, served of course with mango chutney, lime pickle and onions. For an authentic Indian meal, try a couple of ice cold bottles of lager. To avoid stomach trouble, Cobra lager and Tiger which are non gaseous and were designed specifically for consumption with Indian meals are advisable.
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