Allergy free chicken Indian rogan josh recipe

Ingredients

• 1½ cm fresh ginger, peeled and coarsely chopped
• 3 garlic cloves, peeled
• 2 tbsp water
• 5 tbsp olive oil
• 500g diced chicken breast
• 5 whole cardamom pods
• 1 bay leaf
• 3 whole cloves
• 5 whole peppercorns
• ½ cinnamon stick or ¼ tsp ground cinnamon
• 1 large onion, peeled and finely chopped
• ½ tsp ground coriander
• 1 tsps cumin seeds
• 2 tsps paprika
• ½ tsp cayenne pepper
• ½ tsp salt
• 3 tbsp goat’s milk
• ¾ cup water
• 1-2 potatoes, peeled and chopped
• Pinch of garam masala
• Fresh ground pepper to taste

Method

• Put the ginger, garlic, and 2 tbsps water into a blender.
• Blend well until it forms a smooth paste.
• Heat the olive oil in a wok over a medium heat.
• Cook the chicken in several batches until white and set to one side on a plate.
• Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil.
• Stir once and wait until the cloves swell and the bay leaf begins to take on colour.
• Add the onion.
• Stir and fry for 5 minutes until they turn a medium brown colour.
• Put in the ginger garlic paste and stir for 30 seconds.
• Add the coriander, cumin, paprika, cayenne and salt.
• Stir and fry for 30 seconds.
• Return the chicken and any juices.
• Stir for 30 seconds then add 1 tablespoon of the goat’s milk, stirring until well blended.
• Add the remaining goat’s milk, stirring through a tablespoon at a time.
• Stir and fry for another 3 minutes.
• Now add ¾ cup of water.
• Bring to the boil, scraping all the browned spices stuck to the wok.
• Cover and cook on low for an hour.
• Every 10 minutes give the rogan josh a good stir.
• Add the potatoes when there’s 20 minutes cook time left.
• If needed, add ¼ cup water.
• When the meat is tender and the potato is cooked through take off the lid, turn the heat up to medium, and boil away some of the liquid.
• Any fat that collects can be spooned off the top.
• Sprinkle the garam masala and black pepper over the rogan josh before you serve and mix them in.