My family loves a good curry, and one of our favourites is Rogan Josh. Usually we just use a jar of good quality, pre-made paste, but the brand we prefer is not available in Tonga. Luckily, Jamie Oliver has a recipe for homemade Rogan Josh Curry paste on his website, and the curry recipe we normally use is from one of his cookbooks so it couldn’t be more perfect.
Rogan Josh Curry Paste
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon sea salt
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 2 tablespoons peanut oil (replace with olive oil if you’re allergic)
- 2 tablespoons tomato puree
- 1 fresh red chilli
- 1 small bunch of chopped coriander
- 2 cloves garlic
- 1 thumb-sized piece fresh root ginger
- 75 g jarred roasted peppers (it’s surprisingly easy to roast them yourself if you can’t get the jarred stuff)
- Toast the spices (paprika, garam masala, turmeric, salt, cumin seeds, coriander seeds, and pepper corns) in a dry frying pan over a medium heat. They are done when they look golden brown, and smell delicious.
- Grind them up in a pestle and mortar, or a food processor, until fine.
- Put the spices in a food processor (if they’re not already there) and add everything else (peanut oil, tomato puree, chilli, coriander, garlic, ginger, roasted red peppers). Then blitz until the ingredients form a smooth-ish paste.
Rogan Josh Chicken Curry
- 2 brown onions, chopped
- 4 cloves of minced garlic
- 500g of chicken, breast is better but thighs are still good
- 3 medium-sized potatoes, roughly cut into 1cm cubes
- 1 small butternut pumpkin, de-seeded and roughly cut into 1cm cubes
- 1 cauliflower, cut into bite-sized pieces
- 150g of Rogan Josh curry paste
- 1 400g can of chickpeas
- 1 small bunch of coriander, chopped
- 100g spinach, roughly chopped/shredded
NOTE: This curry can really easily be made vegetarian by leaving out the chicken. It is equally, if not more, delicious when meat free.
- Cook the onions in some olive oil until soft.
- Add the garlic and chicken, and cook until the chicken is browned.
- Add the potatoes, pumpkin, and cauliflower. Stir the ingredients together.
- Add the coriander, and a bit of water. Stir it through.
- Add the Rogan Josh curry paste and the tin of chickpeas with their juices. Stir everything together.
- Put the lid on, and cook the curry on high, stirring occasionally to make sure it isn’t sticking to the bottom. If it looks too dry, add some more water. If it looks too watery, mash up some of the veggies to change the texture.
- When the veggies are cooked, stir through the spinach and let it cook for a few more moments until the spinach wilts, then serve (we tend to eat it with rice and rotis).