Tonight, Jillian and I decided to go to India…at the dinner table that is.
The meal of choice we decided to go with was rogan josh, or as I kept jokingly referring to it as, Chicken Josh Groban. We saw a recipe in my Jamie”s Food Revolution cookbook, and decided to give it a whirl with our own little twist. While there are multiple variations of rogan josh that you could do – beef and lamb to name a couple – we decided to go the chicken route.
Chicken Rogan Josh
- 2 boneless chicken breasts
- 2 Vidalia onions
- small piece of ginger
- some fresh cilantro
- peanut oil
- a slice of butter
- sea salt
- ground black pepper
- 2 tablespoons of balsamic vinegar
- 14oz. of diced tomatoes
- 3 cups of chicken broth
- 1/2 cup of rogan josh paste
- 2 cups of red lentils
- 1 cup of natural, probiotic yogourt
To speed up the preparations, Jillian and I tag teamed this dish. I began by chopping the chicken breasts into 1-inch cubes. Jill peeled and chopped the onions, grated the ginger and chopped the cilantro, including the stalks.
- put a large pan on a medium to high heat and add some peanut oil and the butter
- once heated, add the onions, ginger and cilantro and cook for 10 minutes or until the onions a nice, soft and golden
- add the chicken and a little bit of salt and pepper and cook until lightly browned
- add balsamic vinegar and cook for 2 minutes
- add tomatoes, chicken stock and rogan josh curry paste (recipe below)
- throw in the lentils
- once its brought to a boil, turn the heat low and let it simmer with a lid on for 50-60 minutes
- check often to ensure it doesn’t burn or stick to the pan
- add a little extra water if its getting too dry
- when the meat is good to go, taste it and add some salt and pepper if necessary
We used Jamie Oliver’s recipe for rogan josh paste as is and it tasted delicious before including it with the rest of the recipe. Here is it:
Rogan Josh Paste
- 2 cloves of garlic
- a thumb-sized piece of ginger
- 3 ounces of roasted bell peppers (we roasted our own peppers: 1 green and one red)
- tablespoon of paprika
- teaspoon of smoked paprika
- 2 teaspoons of garam masala
- teaspoon of turmeric
- 1/2 teaspoon of sea salt
- 2 tablespoons of peanut oil
- 2 tablespoons of tomato paste
- a small bunch of fresh cilantro
- first peel the garlic and ginger
- put a frying pan on a medium to high heat and add the spices for toasting to the dry pan
- lightly toast them for a few minutes until golden brown, then remove the pan from the heat
- add the toasted spices to a pestle and mortar and grind until fine
- add the rest of the ingredients and grind until you have a smooth paste
Even though we tweaked Jamie’s recipe a bit, it was extremely delicious! We served our chicken rogan josh with a side of white rice.
Jill mentioned that she would have liked a little more heat to it but that is up to each persons individual taste.
If you try this recipe and enjoy it, I highly recommend Jamie Oliver’s Food Revolution cookbook as it has many more excellent recipes.