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Pakistani
Chicken Dopiaza - Indian Restaurant Curry
75 min total15 prep60 cook5 servings
ClassicFlexitarianLow-Carb
Chicken Dopiaza - Indian Restaurant Curry is a Pakistani recipe adapted from Fatima Cooks. Heat the oil in a pot.
Ingredients
pantry
- 0.33 cupoil
- 2onions chopped finely ((for the masala))
- 1 tbspcumin seeds
- 2black cardamom pods
- 1finger-sized piece whole cinnamon
- 1 tspcumin powder
- 2 tspsalt (or to taste)
- 2onions diced into thick cubes ((to add towards the end))
produce
- 6 clovesgarlic (minced)
- 1 tbspminced ginger
- 1.5 tspred chilli powder (or to taste)
- 1.5 tspcoriander powder
- 1 tbsptomato puree
- 1fresh coriander, to garnish
meat
- 1chicken, skin-off and cut into curry-pieces ((1 medium sized chicken = approx 800g/1.7lb))
Steps
- Heat the oil in a pot.
- Once hot, add the finely sliced onions, garlic, ginger, black cardamom, cumin seeds and cinnamon stick.
- Fry this over a medium-high heat till the onions turn a light shade of golden.
- Turn the heat to high and add the chicken pieces and tomato puree and the rest of the spices.
- Once the chicken is no longer pink and coated in the masala, add 1/2 cup (125ml) water.
- Turn the heat to low, cover and simmer.
- After 15-20 minutes of simmering on low, the chicken should be nearly done.
- At this point, uncover and add the diced onion pieces.
- Cover again and cook for 7 -10 minutes.
- Take the lid off and have a look at how the sauce in the curry is looking.
- If you'd like to thicken the sauce, cook it for a further few minutes over a medium to high heat, until the thickness is too your liking.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
