Chicken Dopiaza - Indian Restaurant Curry
This Chicken Dopiaza is a party with mildly sweet with a distinctness of caramelised onions, fresh and aromatic coriander, cinnamon & tender, juicy chicken
- Prep time
- --
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup oil
- 2 onions chopped finely ((for the masala))
- 6 cloves garlic (minced)
- 1 tbsp minced ginger
- 1 tbsp cumin seeds
- 2 black cardamom pods
- 1 finger-sized piece whole cinnamon
- 1.5 tsp red chilli powder (or to taste)
- 1 tsp cumin powder
- 1.5 tsp coriander powder
- 2 tsp salt (or to taste)
- 1 tbsp tomato puree
- 1 chicken, skin-off and cut into curry-pieces ((1 medium sized chicken = approx 800g/1.7lb))
- 2 onions diced into thick cubes ((to add towards the end))
- fresh coriander, to garnish
Instructions
- 1
Heat the oil in a pot. Once hot, add the finely sliced onions, garlic, ginger, black cardamom, cumin seeds and cinnamon stick. Fry this over a medium-high heat till the onions turn a light shade of golden.
- 2
Turn the heat to high and add the chicken pieces and tomato puree and the rest of the spices. Once the chicken is no longer pink and coated in the masala, add 1/2 cup (125ml) water. Turn the heat to low, cover and simmer.
- 3
After 15-20 minutes of simmering on low, the chicken should be nearly done. At this point, uncover and add the diced onion pieces. Cover again and cook for 7 -10 minutes.
- 4
Take the lid off and have a look at how the sauce in the curry is looking. If you'd like to thicken the sauce, cook it for a further few minutes over a medium to high heat, until the thickness is too your liking.