Serves 4


1.Heat 1 tbsp vegetable oil in a large frying pan and brown the chicken meat, remove from the pan and set aside.

2.Heat the remaining vegetable oil in the pan, add the onions and cook gently until the onions are soft and brown.

3.Add the garlic, ginger and curry paste.

4.Add the browned chicken, tomatoes, puree and chicken stock. Bring to the boil then turn down to a simmer.

5.Season with salt and pepper.

6.Cook gently without a lid for 30 mins allowing the chicken to produce a delicious sauce to dip your Mission Chapatti in.

7.Warm the chapatti as instructed, add the chopped coriander and serve the curry in warmed bowls garnished with remaining herbs.


2 tbsp vegetable oil

1 large onion halved and sliced

2 garlic cloves, crushed

2cm piece fresh ginger, grated

150g spicy Rogan josh curry paste

4 dried curry leaves

500g diced chicken (we used thigh meat)

400g tin chopped tomatoes

1 tbsp tomato puree

500ml hot chicken stock ;

1 small handful of coriander, chopped plus some for garnish.

1 pack of Mission Chapattis.

2 tbsp vegetable oil