Tomato and Chicken Rogan Josh Curry (Pressure Cooker)
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..
- Ready In:
- 390 g Greek yogurt or 1 1/2 cups Greek yogurt
- 140 g curry paste (Rogan Josh we used Patak's spicy 3 chilli rating)
- 2 1⁄4 kg boneless skinless chicken thighs (trimmed of fate and I cut each into 3 pieces)
- 1 tablespoon vegetable oil
- 1 onion (brown large cut into wedges see intro)
- 2 large tomatoes (coarsely chopped see intro)
- 100 g baby spinach leaves (I used silverbeet sliced)
- 1⁄2 cup coriander leaves (I omitted serve as garnish) (optional)
- Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
- Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
- Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).
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Always on the lookout for new ways to use the pressure cooker. This is a great dish. I was going to give it 4 stars because I found the instructions to be too busy and they didn't say what to do with the spinach and cilantro (I just dumped them in with everything else), but the flavor of this and the final product rated more than a 5, so it balanced out. Will be making this again. Made for Spring 2014 PAC.Reply
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 :-)Reply
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 postedReply