Rogan Josh Curry

This spicy curry can be cooked using lamb, chicken, or quorn!


4 People


10 minutes


45 minutes


  • Chopping board
  • Sharp knife
  • Garlic crusher
  • Large pan/wok
  • Stirring spoon
  • Measuring spoons
  • Measuring jug
  • Tin opener


  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 garlic clove, crushed
  • 3 cm piece of ginger root, grated
  • 4 boneless chicken breasts in chunks
  • 2 teaspoons curry powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cinnamon
  • Pinch of chilli powder
  • 1 tablespoon tomato puree
  • 400gram can chopped tomatoes
  • 100ml cold water
  • 150ml natural yoghurt

Simple steps

  1. Prepare the onion, red pepper, garlic, ginger and chicken.
  2. Heat the oil in a large pan or wok. Add the onion and stir fry over a low heat/
  3. Add the ginger, garlic and pepper and cook for a further 2-3 minutes, stirring occasionally
  4. Add the curry powder, paprika, cinnamon and chillipowder. Cook for a further 1-2 minutes, stirring continuously
  5. Add the chicken, ensuring it is coated in the spice mixture. Continue to cook over a medium heat for 5 minutes or until the chicken is cooked through.
  6. Add the tomato puree and can of chopped tomatoes. Stir well and bring to the boil.
  7. Turn the heat down and simmer for 30 minutes. Stiroccasionally and add some cold water if the mixture is too thick or you prefer more sauce.
  8. For a creamier sauce, add the natural yogurt before serving and heat for 1-2 minutes.


calories: 381

protein: 45.5g

fat: 16.1g

saturated fat: 4.5g

carbohydrates: 12.8g

sugars: 7.2g

salt: 153mg

dietary fibre: 3.8g

Allergen information

  • Milk