Categories: November

Ingredients

• 4 tbsp vegetable oil
• 2 onions, halved and sliced
• 4 garlic cloves, crushed
• 3cm piece fresh ginger, grated
• 150g rogan josh curry paste
• 8 fresh or 4 dried curry leaves (optional)
• 12 boneless, skinless chicken thigh fillets, diced
• 500g potatoes, peeled and cut into large chunks
• 2 small aubergines, cut into large chunks
• 400g can chopped tomatoes
• 750ml hot chicken stock
• 1 tsp salt
• 200g trimmed French beans

Directions

1. Heat the oil in a large, heavy-based pan, then add the onions and fry for 5 minutes. Add the garlic and ginger and cook for 30 seconds. Stir in the curry paste and leaves and fry for 1 minute. Add the chicken and cook for 10 minutes, stirring occasionally. Add the potatoes and aubergines, then pour in the tomatoes and stock. Add the salt and some black pepper. Cover and cook for 15 minutes. Uncover and cook for another 10 minutes until the potatoes are very tender.

2. (To prepare ahead, cool in the saucepan, cover and chill overnight. When ready to serve, reheat, stirring occasionally until the chicken and sauce are piping hot. Add the beans and cook for 3-4 minutes.)

3. To serve, add the beans and cook for 3-4 minutes. Serve with warm naan bread, if you like.

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