1. Heat a small pan & add all of your whole spices
• 8 green cardamom pods
• 4 black cardamom pods
• 2 Tbsp cumin seeds
• 2 Tbsp coriander seeds
• 1 Tbsp black peppercorns
• 4 whole cloves
• 1 whole cinnamon stick
• 2 whole bay leaves
• 2 whole dried red chillies

2. Heat until they start to colour & smell fragrant
3. Once done set into a pestle & mortar to cool
4. When cooled grind to a powder
5. Pick out your cardamom pods & bash the husk off & just use the internal seeds
6. Now grill your peppers until slightly charred*

*I use my health grill for this but you can use the pan you did your spices in

7. Place all your wet ingredients except oil into a blender & blitz until finely chopped
• 4 cloves garlic
• 1½ inch piece of ginger
• 150g grilled red pepper
• 4 Tbsp tomato puree
• 2 Tbsp vegetable oil
8. Add your spices: freshly ground & pre-ground
• freshly ground spices
• 2 Tbsp smoked paprika
• 2 Tbsp garam masala
• 1 Tbsp turmeric
• 2 tsp sea salt

9. Blitz until fully combined & gradually add 2 Tbsp of vegetable oil
10. Once fully combined press tightly into a pre-sterilised jar

Seal and store in the fridge until needed.

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Make the curry

1. Heat a heavy based pan & add:
• 1 Tbsp veg oil - let it get hot
• 1 medium onion sliced
• 1 red bell pepper sliced
• 1 inch fresh ginger finely diced
• 4 cloves garlic finely diced

2. Fry until just starting to brown, push aside to create a well & add your salt, cumin & coriander seeds to fry. Once browned stir well to combine
• 1 tsp salt
• 1 tsp cumin seeds whole
• 1½ tsp coriander seeds whole

3. Push your onion mixture to one side & turn the pan onto full heat when you have the following to hand:
• 600g diced chicken thighs & 200g of white mushrooms
• 4 to 6 Tbsp Rogan Josh Curry paste
• 1 tsp extra hot chilli powder (optional)
4. Once really hot, add your chicken & seal all sides

5. When the Chicken has sealed add your spice paste & stir fry

Add chilli powder if using here!

6. Add the mushrooms and stir through

7. Add your vegetable stock cube & tomatoes
• 400g tin of Plum tomatoes mashed
• crumbled vegetable stock cube
• 175ml water - add enough water to loosen the sauce

11. As soon as it comes to heat, reduce the temperature & cover
12. Set a timer & simmer for 15 minutes & cook covered
13. Remove the cover and cook for a further 15 mins, reducing if needed. Watch the consistancy till it is as you like