Name: Rogan Josh curry in a Yum Asia rice cooker
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 2 servings
Ingredients: 2 cloves of garlic; 1 pinch piece of fresh root ginger (or a teaspoon of minced ginger from a jar); ¼ cup roasted peppers, from a jar; 1 tbsp paprika; 1 tsp smoked paprika; 2 tsp garam masal; 1 tsp turmeric; ½ tsp sea salt; 2 tbsp groundnut oil (sunflower oil works too); 2 tbsp tomato purée; 1 fresh red chili (we used a birds eye chilli with the seeds in); 5 dashes fresh coriander; 2 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp black peppercorns; 500 g Your preferred meat (lamb, mutton, beef or chicken) cut into large chunks; 1 Large onion (red or yellow) chopped into chunks; 500 ml tomato passata; 200 ml milk (any type cow/soya/almond); 3 pinches Salt, pepper sugar (for seasoning); 1 dash vegetable oil; 1 stick Fresh coriander (for garnish)

Traditionally made with lamb or mutton, it can be made with chicken or beef as well. On this occasion we only had chicken to hand and it was delicious. Cooking this on the slow cook feature on the Sakura meant we could set it and leave it, knowing it would switch to keep warm once the cooking was complete.

You can buy jars of Rogan Josh paste (M&S’ is particularly good), but making the paste yourself is very easy and gives the dish a much fresher and vibrant taste. It much easier than you think it will be! We doubled up on the paste as making a big batch of the curry freezes well and you have an easy meal ready from the freezer one evening.

AuthorHungry PandaCategoryMeatDifficultyAdvanced

Yields2 Servings

Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

Ingredients – for the paste

2 cloves of garlic

1 pinch piece of fresh root ginger (or a teaspoon of minced ginger from a jar)

¼ cup roasted peppers, from a jar

1 tbsp paprika

1 tsp smoked paprika

2 tsp garam masal

1 tsp turmeric

½ tsp sea salt

2 tbsp groundnut oil (sunflower oil works too)

2 tbsp tomato purée

1 fresh red chili (we used a birds eye chilli with the seeds in)

5 dashes fresh coriander

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black peppercorns

Ingredients – for the curry

500 g Your preferred meat (lamb, mutton, beef or chicken) cut into large chunks

1 Large onion (red or yellow) chopped into chunks

500 ml tomato passata

200 ml milk (any type cow/soya/almond)

3 pinches Salt, pepper sugar (for seasoning)

1 dash vegetable oil

1 stick Fresh coriander (for garnish)

Method – for the paste

Combine ingredients into a food processor and blend so it forms a paste. You may need to add more oil if the mixture is too dry, just add a little more at a time until the paste loosens.

Store in an airtight jar in the fridge until you are ready to use it

Method – for the curry

Heat the oil in a saucepan, once hot add the chopped onions and cook for 5 minutes

Add the meat to the onions and seal. Once sealed, add the curry paste with a splash of water to loosen the paste a little. Stir and make sure the meat and onion is well coated in the paste.

Add the passata to the pan, season with salt, pepper and sugar (taste first, this will depend on the passata, we found 2 teaspoons of sugar was needed).

Stir to ensure all ingredients are combined. Add the milk little by little until the consistency of the sauce is thick, but still a bit loose.

Transfer to the Sakura inner bowl and place inside the Sakura unit. Select the ‘Slow Cook’ feature and set for 2 hours if cooking chicken, or 4 hours for lamb, mutton or beef.

Once ready to eat, double check the seasoning is correct. At this point, you will see if the curry is spicy enough for you or too spicy – if it’s too spicy, add some more milk; if it’s not spicy enough add some dried chilli powder. Serve with fresh coriander sprinkled on top.

Eat with rice and a naan – delicious!

Ingredients