Tomato & Chicken Rogan Josh Curry (Pressure Cooker)

Prep Time
Cook Time
Ready In

"This originates from a recipe from for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to intolerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top and bottom of each tomato and dropped into boiling water for 1 minute, removed and let cool till I could handle and then skinned and roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce. UPDATE 17TH NOVEMBER 2014 tried again and added a couple of teaspoons of minced chilli (from the jar) which helped to give it a bit of kick but still cannot get that thick sauce which comes with slow cooking a regular problem with pressure cooking. Tonight I used baby spinach and cut the recipe in half for four of us and also tried thickening it with a cornflour slurry but that split the sauce a little and didn't thicken it in the least, I gather a problem with pressure cooking."

Original recipe yields 9 servings


  • Serving Size: 1 (195.7 g)
  • Calories 210.9
  • Total Fat - 10.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 53.7 mg
  • Sodium - 66.2 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 10.2 g
  • Protein - 16.7 g
  • Calcium - 110 mg
  • Iron - 1.3 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.1 mg

Step 1

Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marinate (mine was in for nearly 1 1/2 hours).

Step 2

Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.

Step 3

Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed the pressure cooker with the lid and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then stirred in the spinach and served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).

Tips & Variations

No special items needed.



This is delicious. Lots of flavor and just the right amount of heat for us. My grocery store no longer has an Indian section, so I had to use Thai red curry paste. Next time I go to my second choice store, I will look for the right type of curry paste. But the Thai paste worked very well. I used a stove top pressure cooker and it comes up to pressure pretty quick, but I cooked the suggested 15 minutes. I used canned, diced tomatoes. Thanks for this keeper.

review by:
(24 Sep 2017)