Let's Get Cooking at Home - Recipes
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Chicken Rogan Josh recipe
Rogan Josh is usually made with lamb but is just as good when made with chicken. Serve with basmati or brown rice.
4 chicken breasts OR boned thighs (skin removed)
1 x 15ml spoon vegetable oil
1 medium onion
1 red pepper
1 clove garlic
3cm piece root ginger
2 x 5ml spoons curry powder
2 x 5ml spoons paprika
2 x 5ml spoons ground cinnamon
A pinch of chilli powder
100ml cold water
1 x 15ml spoon tomato purée
1 x 400g can chopped tomatoes
150ml natural low-fat yoghurt (optional)
Sharp knife x 2 (one for meat, one for vegetables)
Chopping board x 2 (one for meat, one for vegetables)
Wok or large saucepan
- Peel and finely chop the onion.
- Cut the red pepper in half. Remove the seeds and pith. Cut the pepper into long strips about ½cm wide.
- Peel and crush the garlic clove. Peel and finely grate the ginger.
- Cut the chicken into 2-3cm pieces. Wash your hands after touching the raw chicken.
- Heat the oil in a large saucepan or wok. Add the onion and fry over a low heat until the onion is soft but not brown. Stir regularly.
- Add the ginger, garlic and red pepper and cook for a further 2–3 minutes, stirring occasionally with a wooden spoon. Next, sprinkle the curry powder, chilli powder, cinnamon and paprika over the onion mixture. Cook for 1–2 minutes, stirring all the time.
- Add the chicken and stir so that the chicken is coated in the spice mixture. Continue to cook the chicken over a medium heat, stirring occasionally, for about 5 minutes or until the chicken changes colour, from pink to white.
- Add the tomato purée and chopped canned tomatoes. Stir well and bring to the boil. Turn the heat down and leave to simmer for 30 minutes. Stir occasionally and add a little water if the mixture is too thick or if you prefer more sauce.
- The curry is delicious served like this, but you can add a small pot of low-fat yoghurt for a creamier sauce. Add the yoghurt just before serving, heat gently for 1–2 minutes but do not boil as the sauce will curdle.
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