Chicken and Pepper Rogan Josh Style Curry
with Rice and Flaked Almonds
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 unit(s)
Bell Pepper
1 sachet(s)
Rogan Josh Curry Paste
150 grams
Rice
1 unit(s)
Garlic
1 pack(s)
Passata
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Mango Chutney
20 grams
Almonds
(Contains: Nuts, Almonds)
120 grams
Peas
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve the pepper, remove the core and thinly slice. Peel and grate the garlic (or use a garlic press).
Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.
Add the pepper and garlic after 4-5 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the rogan josh paste and cook for 1 min more, then stir in the passata, chicken stock paste and 1ooml water (Per 2P) for the curry.
Bring the curry to a boil, then lower the heat and simmer until cooked through and the sauce has thickened, 5-10 mins. Add the peas and mango chutney and stir though for 2-3 mins to heat through.
Divide the rice between two plates and top with the chicken curry.
