Chicken Dopiaza



Dopiaza refers to onions being used in two ways. So I suppose this is a kind of Dopiaza. If you have already made a Curry Base it is very easy.

 

Ingredients

 

 

Curry Base - About 400-500ml.

 

Onion - one, sliced.

 

Cardamom seeds - 1 teaspoon.

 

Chicken breasts - 3, cut into bite sized pieces.

 

Curry powder - 1 heaped teaspoon. I used a Madhur Jaffrey recipe that I'd made but any will do.

 

Coriander leaves - the leaves from a large bunch, chopped. I had used the stalks in the Curry Base.

 

Oil - About a tablespoon, enough to fry the onion.

 

Salt - half a teaspoon. I tend to go light on the salt.
 

 

The Process  



As I said, simple. The ingredients for the initial stage. Cardamom seeds and onion.

Fry the onion in the oil with the Cardamom seeds until the onion is soft.

The chicken ready to be prepared. As with all recipes the amount is flexible. This was designed for two people with decent appetites.

The chicken cut up and mixed with the curry powder. Leave it for as long as you can. I did mine the previous day when I made the base.

Add the Curry Base to the onion mix. This is where you get the double onion thing; onion in the base and the sliced fried onion. Cook for a few minutes until well heated through.

Stir in the marinated chicken.

Cook until the chicken is properly cooked and then mix in the chopped coriander leaves.

Job done.

Instead of the Cardamom seeds you could try Cumin Seeds or anything that takes your fancy. The opportunities to play around with flavours are endless.