Best 2 Tomato And Chicken Rogan Josh Curry Pressure Cooker Recipes
Embark on a culinary journey to the heart of India with our tantalizing Tomato and Chicken Rogan Josh Curry prepared in a pressure cooker. This delectable dish is a harmonious blend of juicy chicken, succulent tomatoes, and an aromatic blend of spices that will tantalize your taste buds. Served with fluffy basmati rice, this curry promises a flavorful and satisfying meal. In addition to the main recipe, we present a vegetarian twist with our Vegetable Rogan Josh Curry, catering to diverse dietary preferences. For those seeking a rich and creamy variation, our Coconut Milk Rogan Josh Curry offers a delightful symphony of flavors. And for those with a penchant for heat, our Spicy Rogan Josh Curry packs a punch with its fiery blend of chilies. Each recipe is carefully crafted to deliver an authentic Rogan Josh experience, capturing the essence of this classic Indian dish.
Let's cook with our recipes!
TOMATO AND CHICKEN ROGAN JOSH CURRY (PRESSURE COOKER)
This originates from a recipe from Taste.com.au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce..
Provided by ImPat
Categories Curries
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
- Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
- Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).
PRESSURE-COOKER CHICKEN CURRY
I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
Nutrition Facts :
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your curry will be.
- Choose the right type of chicken: Boneless, skinless chicken breasts or thighs are both good options for this recipe. If you use chicken breasts, be sure to cut them into 1-inch pieces so they cook evenly.
- Don't skimp on the spices: The spices are what give rogan josh its characteristic flavor. Be sure to use a good quality garam masala and ground cumin.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the curry from burning.
- Cook the curry on low heat: Rogan josh is a slow-cooked dish. Be sure to cook it on low heat for at least 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve with rice or naan: Rogan josh is traditionally served with rice or naan. You can also serve it with other Indian breads, such as roti or paratha.
Conclusion:
Rogan josh is a delicious and flavorful Indian curry that is perfect for a weeknight meal. It is easy to make in a pressure cooker, and it can be served with a variety of sides. If you are looking for a new Indian dish to try, give this rogan josh recipe a try. You won't be disappointed!
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