Chicken Dopiaza Recipes

CHICKEN DOPIAZA

Steps:

• In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
• Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
• Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
• Remove onions from pan with a slotted spoon and set aside.
• Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
• Saute chicken 5 to 7 minutes.
• Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
• Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
• Serve along side Basmati rice and fresh naan.

CHICKEN DOPIAZA

Steps:

• Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
• Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
• When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
• Add the ground spices and salt and cook for 3 minutes.
• Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
• Add the chicken pieces and continue to cook for 12-15 minutes.
• Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.

EASY CHICKEN DOPIAZA

Steps:

• Liquidise the chopped onion, ginger and garlic with a little olive oil. Heat the remaining oil and stir fry the onion/ginger/garlic for 5 minutes.
• Add the turmeric, coriander, cumin, chilli powder and paprika and stir fry for a further 5 minutes. Add a little of the tomato juice if the mixture dries out.
• Cut the chicken breast into 200mm x 50mm pieces. Add the chicken to the pot and stir fry for a few minutes.
• Add the water, cinnamon, cardamom, cloves, bay leaf, salt and the remainder of the tomatoes. Bring to the boil and, cover and simmer for about 25 minutes.
• Heat 1 tblsp olive oil and fry the sliced onion for about 5 minutes. Add them to the chicken, remove from the heat and stir in the coriander leaf.