One-Pot Chicken Rogan Josh With Yoghurt

1.Before you begin, preheat the oven to 200°C / 180°C (fan) / gas 6 and boil half a kettle.

2.Heat a large, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over high heat.

3.Peel and chop your brown onion(s) into wedges. Chop your tomato(es) into wedges. Add the tomato and onion wedges to the dish with a pinch of salt.

4.Crush the garlic cloves open by squashing them with the side of a knife and remove the skins. Crush the cardamom pods open by squashing them with the side of a knife.

5.Add the crushed garlic and cardamom pods to the dish with the ground turmeric, ground coriander, curry powder and chilli flakes.

6.Sprinkle in your chicken stock mix and add your chopped tomatoes, a pinch of sugar and 50ml [100ml] [150ml] boiled water. Add your diced chicken breast and bring to the boil over high heat.

7.Once boiling, put the dish in the oven, uncovered, for 30-35 min or until the chicken is cooked through (no pink meat) and the sauce has thickened – this is your one-pot chicken rogan josh.

8.Use this time to clear up, set the table, have a cup of tea or simply relax. Once the curry is almost done, discard the cardamom pods and add your naan(s) to a baking tray and put the tray in the oven for 1 min or until warmed through. Tip: Cooking for 3 or more? Use 2 trays!

9.Serve the one-pot chicken rogan josh with the warmed naan to the side. Scatter the coriander leaves and dollop the natural yoghurt over the top of the chicken rogan josh. Dig in!