Chicken Curry (Rogan Josh)

Chicken Curry (Rogan Josh)

Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes you may find taste really good!

My culinary world has expanded considerably since beginning my dinnerFeed blog last spring. Primarily because of the fascinating feedback and networking that transpires around certain recipes. If on-line feedback is a good barometer, whenever I post a recipe that defines, on some level, a particular culture, these are the recipes that most interest many readers.

Sid Sharma’s comments and links to Indian recipes and videos, for example, have been of particular interest to me. From the beginning of our culinary banter, I realized he had a thing or two to teach me about Indian cooking. He recently sent a Rogan Josh recipe that he found on-line “from an Indian guy who lives in London”.

Indian recipes, in general, are not known for the brevity of their ingredients. This recipe, however, comes together quickly, has maximum flavor and minimal fat.

Most of the ingredients are spices that can be purchased at most groceries and Asian markets. I am a big fan of coriander and prefer grinding whole seeds in a morter and pestle for maximum flavor, but it may be purchased ground.

Sid recommended I switch the lamb in the recipe to chicken or goat meat as he finds the lamb lends to much fat to the dish. I love lamb, but took his advise, especially since we’re trying to reduce our caloric intake after the holidays.

Many butchers can obtain goat meat if ordered a couple of days in advance. Sid advises to purchase thigh meat from the hind leg of the goat. If using lamb or goat instead of chicken, simmer the meat in the tomato sauce as it reduces.

I added peas and cilantro to the recipe, which was not in the ingredient list of this version of Rogan Josh. This is delicious served with steamed rice and flat bread.

Recipe: Chicken Curry (Rogan Josh)


  • 2 tablespoons canola oil
  • 1 large onion, chopped (3 cups)
  • 2 teaspoons minced garlic
  • 2 teaspoons grated ginger
  • 2 teaspoons turmeric
  • 3 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2-1 teaspoon of red chili pepper
  • 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
  • 1 (28 ounce) can diced tomatoes
  • 3 tablespoons whole milk plain yogurt
  • 1 cup fresh or frozen peas, optional
  • 3 tablespoons chopped cilantro, optional


  1. Heat oil in a large, heavy-bottomed pot. Simmer onions, with a pinch of kosher salt, until just transparent. Stir in ginger and garlic and simmer an additional 3 minutes.
  2. Stir in turmeric, garam masala, coriander, cumin and 1/2 teaspoon red pepper and cook 4 minutes, stirring.
  3. Stir in chicken and cook until each piece is coated with spices and has lost its raw appearance, about 5 minutes. Remove chicken from pan and reserve.
  4. Add tomatoes to pot, including juices, bring to a boil, stirring to remove brown accumulated bits, then reduce heat, stir in yogurt, and continue simmering until tomato mixture has thickened, about 20 minutes.
  5. Return chicken to the pot and simmer until chicken is cooked through, about 5-10 minutes. Stir in peas, if using, and continue cooking until peas are warm, about 2 additional minutes. Garnish with fresh cilantro, if desired, and serve.

Time: 40 minutes

Number of servings (yield): 4 servings (if serving with rice)

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Poultry"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *