Chicken and Pepper Rogan Josh Style Curry
with Mango Chutney, Flaked Almonds and Basmati Rice
This Chicken and Pepper Rogan Josh Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
260
Diced Chicken Thigh
1
Green Pepper
(May contain Celery)
1
Garlic Clove
50
Rogan Josh Curry Paste
1
Tomato Passata
10
Chicken Stock Paste
1
Chilli Flakes
40
Mango Chutney
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
300
Water for the Rice
100
Water for the Curry
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the chicken and season with salt and pepper.
Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Once the chicken has browned, add the pepper to the pan and cook until starting to soften, 3-4 mins.
Stir in the garlic and rogan josh curry paste and cook for 1 min more, then stir in the passata, chicken stock paste and water for the curry (see pantry for amount).
Bring the curry to a boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, taste the curry and season with salt and pepper.
Add some chilli flakes if you'd like some more heat (careful, they're hot), then stir through the mango chutney.
Fluff up the rice with a fork, then share between your bowls.
Top with the chicken rogan josh and sprinkle with the flaked almonds to finish.
Enjoy!
