Chicken Rogan Josh

Okay, back to business. The business of food.

cutting-board.jpg
I love my gigantic cutting board!

Last night, I made a slight variation on lamb rogan josh. As referenced in an earlier article, we keep our grocery budget pretty tight as a general rule — around $30 to $35 per week. And lamb doesn’t always fit into said tight budget. That doesn’t bother me too much, since I’m just as happy substituting and creating new dishes out of whatever looks good in the produce and meat sections during any given week.

This week, I was in the mood for some rogan josh, especially after discovering a jar of Patak’s rogan josh hidden towards the back of my pantry. It was set to expire in March 2008, so I figured there’s no time like the present. We always get chicken, potatoes, carrots and onions each week, so there were my rogan josh ingredients ready to go. Except for the lamb, that is… But rogan josh can be just as good with chicken, right?

As far as the hubby and I are concerned, the answer is yes. Maybe he wouldn’t make an ideal Iron Chef judge or anything, as he’s been known to eat Heinz baked beans on toast with mustard and barbecue sauce for lunch and dinner, multiple times in one week…but I’ll still take his hearty appetite for the meal and disappointment at my refusal to give him seconds (hey! we needed something to take for lunch the next day!) as approval for the chicken rogan josh.

Here’s the rough recipe (please note that I utterly ignored the instructions on the jar; you are more than welcome to follow those serving instructions if you wish):

Chicken Rogan Josh
Serves: 4


1 jar Patak’s rogan josh cooking sauce
1/2 cup chicken stock
1/2 cup water
1/8 cup heavy cream
3 tablespoons butter
1 medium white onion, chopped
6 carrots, peeled and chopped
6 small Yukon Gold potatoes, chopped
4 chicken breasts, cut into bite-sized pieces

Combine the rogan josh sauce with the chicken stock, water, cream and butter over medium heat in a heavy saucepan until well mixed. Add onion, potatoes and carrots. Season with a few pinches of koshering salt. Cover and simmer over low heat for twenty minutes, or until potatoes are softened.

Meanwhile, you might want to cook some rice. Your call. I just cooked some brown rice down in a mixture of half chicken stock and half water with a pinch of garlic.

When the potatoes are softened, add the chicken pieces and continue cooking over low heat until chicken is done and has absorbed some of the rogan josh, for about eight to ten minutes. Serve over rice. Garnish with cilantro (which I totally didn’t have last night but would have been fantastic, dammit).

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It may not be the healthiest recipe in the world — you can certainly cut out the butter and cream, and simply add more chicken stock and vegetables as you see fit — but it’s savory and warming and delicious and comforting, which makes it a winner in my book.

Happy eating!

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5 responses to “Chicken Rogan Josh

  1. I really don’t think you can do without the butter in this dish, it does provide some creaminess and helps coalesce the other ingredients. However, sub plain yogurt for cream and it will give it that tangy flavor this dish is known for. I’ll try it w/chicken next time. I usually use beef for this to cut down on cost.

  2. If I’d had yogurt on-hand last night, you can bet that it would have been in there in a heartbeat instead of the cream.

    Speaking of, have you tried Fage yet?

  3. Not sure, what is it?

  4. Fage (pronounced “fa-yeh”) is Greek yogurt and it is PURE DELICIOUSNESS. You should check it out some time! Yum…

  5. Going to try this tonight with pork, Thank you for the recipe base. First time using this sauce.

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