Chicken Dopiaza

This easy homemade chicken dopiaza curry is just as good as the one you can get from a takeaway and far healthier too! Perfect if you love curries with lots of onion and no tomato.

Course Main Course

Cuisine Indian

Prep Time 30

Cook Time 20

Servings

Calories 274kcal

Author Corina Blum

Ingredients

1½ tablespoon oil
1 cinnamon stick
3 cardamon pods
3 onions
5 garlic cloves diced
20 g root ginger peeled and diced
500 g chicken breast diced into approx 2cm cubes
2 teaspoon ground coriander
2 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon cayenne pepper
½ teaspoon turmeric
300 ml chicken stock Can be replaced with vegetable stock or water
coriander (cilantro) leaves Optional, to garnish

Instructions

Make the onion paste by putting one of the onions, the ginger and garlic into a food processor and blitz till smooth. Set aside.
Heat a little oil in a large saucepan and add the cinnamon stick and lightly crushed cardamom pods.
After about a minute add the onion paste to the saucepan and cook, stirring for about 5 minutes.
Add the ground spices and stir in. If the pan is too dry then add a couple of tablespoons of water.
Add the chicken and cook stirring for about three minutes till the chicken is slightly cooked on the outside.
Add the other two onions, cut into slices and the stock.
Bring to the boil then lower to a simmer. Simmer with the lid on for about 20 minutes.
If using, stir in some coriander at the end and sprinkle some on top to serve.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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