Tomato And Chicken Rogan Josh Curry Pressure Cooker Recipes
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..
Provided by ImPat
Categories Curries
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 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).
CROCK POT BEEF ROGAN JOSH
Rich thick curry that smells wonderful, just a little work needed in prep time but worth it on a chilly autumn night. Great for entertaining too.
Provided by lindseylcw
Categories Curries
Time 8h15m
Yield 2-4 meals, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Brown onions in frying pan using canola oil.
- Add garlic and fry for further 3 minutes.
- add curry paste and fry off for 2 minutes.
- place mixture into crock pot.
- deglaze pan with boiling water and add to crock pot.
- add rest of ingredients except mushrooms and cook on high 2 hours and low for 6-8 hours depending on your crock.
- Add mushrooms and check seasoning and cook on high for further 1/2 hour.
- Skim off excess fat before serving.
Nutrition Facts : Calories 877, Fat 67, SaturatedFat 19.8, Cholesterol 156.7, Sodium 560.6, Carbohydrate 23.1, Fiber 5.4, Sugar 10.7, Protein 46.8
ROGAN JOSH
Make and share this Rogan Josh recipe from Food.com.
Provided by PanNan
Categories Pakistani
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes.
- Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati.
Nutrition Facts : Calories 619.6, Fat 41.5, SaturatedFat 21.1, Cholesterol 169.8, Sodium 1144, Carbohydrate 26.1, Fiber 4.9, Sugar 12.4, Protein 36.5
ROGAN JOSH CURRY PASTE
The DH is after a really good Rogan Josh curry but when we use a commercial paste it just does not have that punch so he went on a search for recipe to make the paste ourselves and came across this one on a blog site though I don't know which one from the print out but posting here to give a try hopefully in the near future. Times are estimated
Provided by ImPat
Categories Indian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the curry paste first peel the garlic and ginger.
- Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant.
- Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder).
- Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste.
- The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.
Nutrition Facts : Calories 92.7, Fat 7.8, SaturatedFat 1.3, Sodium 298.9, Carbohydrate 6.4, Fiber 2.7, Sugar 1.3, Protein 1.4
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