Chicken Dopiaza Curry Recipe

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Chicken Dopiaza Curry Recipe - Serves 4

Taste Rating = 8 Heat Rating = Very Hot

Ingredients

2 tablespoons (30ml) cooking oil
3-4 small onions (about 400g or 14 oz), peeled and very coarsely chopped
6 green cardamom pods, lightly crushed
4 cloves
2 dried red chillies
10 black peppercorns
2 medium onions, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) salt
4 medium tomatoes, finely chopped
1/2 cup (125ml or 4 fl oz) water
8 skinless chicken thighs (with or without bones)

Method

Heat one tablespoon (15ml) of the oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Fry/saute the coarsely chopped onion for 12-15 minutes until it starts turning brown, stirring/turning often
Take the cooked onions out of the frying pan (or saucepan) and set aside
Add the second tablespoon (15ml) of oil to the frying pan (or saucepan), keeping the heat to medium
Add the cardamom pods, cloves, dried chillies and black peppercorns and stir-fry for 2 minutes
Add the chopped medium onions, garlic and ginger, mix well and sauté for 5 minutes, turning often
Add the ground coriander, cumin, turmeric, chilli powder and salt, mix well and fry for 2 minutes, stirring often (the curry becomes dry so make sure to keep stirring to stop it from sticking and burning)
Add the chopped tomatoes and water, mix well bring to a good simmer, reduce the heat and simmer for 5 minutes, stirring a few times
Add the chicken thighs, mix well, bring back to a good simmer and simmer for 15 minutes, stirring a few times
Add the small onions that you cooked earlier, mix well, bring to a gentle simmer, cover and cook for 10 minutes or until the chicken is cooked, stirring a few times
Serve hot on rice

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Recipe submitted by Bhanu on 27 January 2011

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