Chicken dopiaza
Chicken dopiaza is a classic, fragrant curry celebrated for its generous use of sweet onions cooked into a luscious, spiced tomato sauce. Boneless chicken thighs simmer until exquisitely tender alongside bell peppers, cumin, and garam masala. Serve hot with basmati rice or fresh flatbreads.
Ingredients
- Sunflower oil30 ml
- Chicken stock200 ml
- Double cream100 ml
Instructions
7 steps- 1
Heat the oil in a wide, non-stick saucepan and place over a medium heat.
- 2
Set aside a third of the onions and add the remaining onions to the pan. Stir fry for 12-15 minutes or until golden and caramelised.
- 3
Add the chicken and stir-fry for 5 minutes, or until sealed and lightly browned. Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger. Stir fry for a further 2 minutes to cook out the spices.
- 4
Add the tomatoes, peppers and reserved onions. Stir-fry for 2-3 minutes. Season well with salt.
- 5
Stir in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 12-15 minutes, or until the chicken is tender.
- 6
Stir in the spinach and cook until wilted, then stir in the cream and cook for 1-2 minutes.
- 7
Remove from the heat, scatter over the coriander and serve with cooked basmati rice or parathas.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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