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Author Topic: Kushi Chicken Rogan Josh  (Read 3755 times)

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Offline Razor

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Kushi Chicken Rogan Josh
« on: February 25, 2010, 08:33 PM »
This recipe comes from the "Authentic Balti Curry" cookbook ISBN 141205592 - X

This Rogan Josh is an elaborate dish to prepare, because it's slightly different.  It's essentially a curry, garnished with a.......curry!

Per portion:

Step One

1 1/2 tbsp of vegetable oil
1 garlic clove, chopped
1/2 medium sizd onion, finely chopped
2 tsp of Kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0
1/2 fresh tomato, chopped
A portion of pre-cooked chicken http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0
125ml or more of kushi base sauce http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0
Fresh coriander leaves to garnish

Step Two:

2 tsp vegetable oil
2 garlic cloves, crushed
1/2 onion finely chopped
1 tsp kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=4296.0
1 whole tomato, chopped

Step one makes a basic curry, which will then be garnished with the dish made in step two.

Step One:

Put a pan on the heat and add the vegetable oil.  When it's fairly hot, add the garlic, and stir until slightly brown.  Then, add the onion, and stir until it too becomes slightly brown.  Take off the heat, add the kushi spice and chopped tomato, then heat gently for 30 seconds, stirring constantly.

The, add the pre-cooked chicken followed by the kushi base sauce.  Stir constantly, and cook for about 2 minutes.  Then let it simmer on a low heat while you continue with step two.

Step Two:

Take a seperate pan.  Add the vegetable oil, and bring to a moderate heat.  Add the garlic until it browns, then add the onion until it too is golden brown.  Remove from the heat, add the kushi spice, and tomato, then cook for one minute until the tomato becomes soft and begins to fall apart.

Finally, pour the mixture from step two onto the curry you made up in step one, to complete the whole dish.  Don't mix them up, just sprinkle with fresh coriander leaves, and serve immediately.

Because of the way it's made, some people tend to find this rogan josh a bit oily, but if you hold the dish at an angle, you can spoon off some of the oil which floats to the surface - making it healthier and less greasy.
« Last Edit: April 02, 2010, 01:29 PM by Cory Ander »
I didn't ask to be born a Mancunian, guess I was just lucky really...!

Offline JerryM

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Re: Kushi Chicken Rogan Josh
« Reply #1 on: February 25, 2010, 08:46 PM »
Razor,

timely post this for me. i intend to revisit ashoka base next aiming to make Panpots rogan josh. this i think is along the lines of what u say - u make a rogan josh sauce (step 1) which is then used to make the dish (step 2). will compare when i get to it and i think for sure will have to make both.

again a very simple recipe which as we know from basic balti is quite often all u need. like the addition of the fresh coriander - a personal fav as an ingredient though not garnish.

ps the last i made was chris303 version which is close but not quite what i've been used to.


Offline Razor

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Re: Kushi Chicken Rogan Josh
« Reply #2 on: February 25, 2010, 09:22 PM »
Hi Jerry

Most Rogan Josh's I've had are slightly redder than this recipe but, it's still very flavoursome nonetheless.  I'd be really interested in you results with the Ashoka comparison

Ray
I didn't ask to be born a Mancunian, guess I was just lucky really...!


 


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