By I'mPat on August 11, 2012
Photo by **Jubes**
Photo by **Jubes**
"This originates from a recipe from Taste.com.au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce.."
Serving Size: 1 (298 g)
Servings Per Recipe: 8
"Being new to pressure cooking I have been looking at simple recipes to try, this was lovely and super quick for a tasty curry. I sliced half the onion thinly and finely diced the rest. We like the tomatoes to be blended into the sauce so chopped them finely too. I was not too sure if there would be enough liquid but the sauce is just the right consistency for us. Going to have with some pilau rice and veg. Thanks for sharing :-)"
"Great flavour from a recipe that is so easy to cook. Marinate chicken for 30 minutes and then throw everything into the pressure cooker- couldn't be easier ! I read Pat's intro and decided to slice my onion and dice the tomatoes finely- both fully broke down into the sauce. I used a full bottle of Patak's brand Rogan Josh Paste as the full 283gram bottle advised makes 8 serves. I would suggest cutting onion thickly and then thickening the sauce a little after cooking. Served with steamed basmati rice and naan's for wheateaters in my family. Loved that this recipe was gluten-free suitable and so easy to prepare. I wasn't sure about using so much yogurt- but needn't have worried at all. I have made this recipe as a thankyou to you Pat for jumping in and helping Tisme with the Aus/NZ forum Tag Reunion :D. Photo also being posted"