After last week's unexpected, unwelcome, but unmitigated disaster with a simple Madras, I thought I would stray from the tried and trusted and go for a curry I hadn't made before.
After a trawl of the Main Dishes board, I settled for loveitspicy's Chicken Rogan Josh. It had somehow fallen under my recipe radar.
It was good - I mean, it was really good! Very flavoursome and it cooked like a dream, taking no effort at all to reduce to a bhuna consistency.
I was cooking for 3 adults, so I had to mess around with the ingredient quantities a little (but not too much!). In fact, I reckon that the increased ingredient amounts would have done nicely for 2 hungry people using only 2 portions of pre-cooked chicken instead of the 1kg I used.
The major difference to the cooked recipe compared to Rich's written version was the absence of fennel powder. I had none, and I couldn't be bothered grinding such a small quantity, so I added 1.5 tsp of fennel seeds at the initial stage and then continued with the recipe once the seeds began to pop in the hot oil.
I wasn't quite sure how to interpret the "little" amount of sliced onion and chopped tomato so I used half a medium onion and, although I chopped 2 fairly large tomatoes, I only used about 3 tbsp. Also, I didn't include the optional yoghurt as the curry looked and tasted just right when it was done.
I would definitely recommend Rich's recipe to anyone looking for a new dish to try. You won't be disappointed!
After a trawl of the Main Dishes board, I settled for loveitspicy's Chicken Rogan Josh. It had somehow fallen under my recipe radar.
It was good - I mean, it was really good! Very flavoursome and it cooked like a dream, taking no effort at all to reduce to a bhuna consistency.
I was cooking for 3 adults, so I had to mess around with the ingredient quantities a little (but not too much!). In fact, I reckon that the increased ingredient amounts would have done nicely for 2 hungry people using only 2 portions of pre-cooked chicken instead of the 1kg I used.
The major difference to the cooked recipe compared to Rich's written version was the absence of fennel powder. I had none, and I couldn't be bothered grinding such a small quantity, so I added 1.5 tsp of fennel seeds at the initial stage and then continued with the recipe once the seeds began to pop in the hot oil.
I wasn't quite sure how to interpret the "little" amount of sliced onion and chopped tomato so I used half a medium onion and, although I chopped 2 fairly large tomatoes, I only used about 3 tbsp. Also, I didn't include the optional yoghurt as the curry looked and tasted just right when it was done.
I would definitely recommend Rich's recipe to anyone looking for a new dish to try. You won't be disappointed!