One-Pot Chicken Rogan Josh With Yoghurt

Before you begin…

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Before you start cooking take your chicken out of the fridge and open the packet to let it air

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

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

Peel and chop your brown onion[s] into wedges

Chop your tomato[es] into wedges

Add the wedged tomato[es] and onion to the dish with a pinch of salt

Crush your garlic cloves open by squashing them with the side of a knife and remove the skins

Crush your cardamom pods open by squashing them with the side of a knife

Add the crushed garlic and cardamom pods to the dish with your ground turmeric, ground coriander, curry powder and chilli flakes (can't handle the heat? Go easy!)

Sprinkle in your chicken stock mix and add your chopped tomatoes, a pinch of sugar and 150ml [195ml] [255ml] boiled water

Add your diced chicken breast and bring to the boil over a high heat

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

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the curry is almost done, discard the cardamom pods

Add your naan[s] to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Tip: Cooking for 3 or more? Use 2 trays!