Recipe Inspiration

Ingredients...

120ml vegetable oil

200g small onions, peeled, quartered and divided into petals

5 green cardamoms, bashed

10g cumin seeds

10g coriander seeds, roughly chopped

75g garlic and ginger purée (50:50)

75g Essential Cuisine Rogan Josh Seasoning

1.5kg Solina Curry Onion Sauce

1.5kg pre-cooked chicken 20g mild chilli powder

10g garam masala

Fresh coriander to garnish Crispy onions to garnish

Method...

1. Add 50ml of the vegetable oil in a large frying pan over a high heat. Add the onions and fry until they are nicely charred, around 5 minutes. Remove from the pan and set aside.

2. Add the remaining oil to a large saucepan over a medium heat. Add the cardamom, cumin and coriander seeds, fry for around 30 seconds. Add the garlic and ginger purée, frying for a further 30 seconds.

3. Add the EC Rogan Josh Seasoning and Curry Onion Sauce then bring to the boil. Boiling for 5 minutes rapidly, reduce to a simmer and add the chicken and chilli powder. Simmer for 10 minutes then season to taste.

4. Add the garam masala. Garnish with the coriander, crispy onions and serve.