Rogan Josh curry in a Yum Asia rice cooker

AuthorHungry PandaCategoryDifficultyAdvanced

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
 2 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
1

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.

2

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

Method – for the curry
3

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

4

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.

5

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).

6

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.

7

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.

8

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.

9

Eat with rice and a naan – delicious!

Ingredients

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
 2 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)

Directions

Method – for the paste
1

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.

2

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

Method – for the curry
3

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

4

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.

5

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).

6

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.

7

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.

8

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.

9

Eat with rice and a naan – delicious!

Rogan Josh curry in a Yum Asia rice cooker