Chicken Dopiaza

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boned chicken thighs - 2 inch cubes
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Salt or to taste
1 teaspoon	5ml	8oz onion - roughly chopped (large)
2		Slim dried red chilies - roughly chopped
4 tablespoons	60ml	Sunflower oil - corn or vegetable
2		Red onions - finely sliced
1 tablespoon	15ml	Ginger paste
1 tablespoon	15ml	Garlic paste
1 tablespoon	15ml	Ground coriander
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
8 oz	227g	Fresh tomatoes - skinned and chopped or canned chopped tomatoes with the juice
1 tablespoon	15ml	Tomato puree
2		Cassia bark or cinnamon - halved sticks
2		Black cardamom pods - split the top of each pod
4		Cloves
8 oz	227g	Warm water
1 tablespoon	15ml	Fresh mint leaves - chopped
4		Fresh green chillies - up to 5
3 tablespoons	45ml	Coriander leaves - chopped

Recipe Instructions

Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the bowl and set aside for 15-20 minutes. Put the onion and red chillies with 2-3 tbs of water in a blender or food processor and make a puree.

Heat the oil in a saucepan over a medium heat and fry the red onions until they soften (5-6 minutes). Stir frequently to ensure even cooking. Add the pureed ingredients, ginger and garlic and fry for 4-5 minutes, stirring frequently.

Add the coriander, cumin and turmeric, stir and fry for 30 seconds and add the tomatoes. Stir-fry for 2-3 minutes and add the chicken. Increase to high and stir-fry the chicken for 4-5 minutes, or until it loses its pink colour.

Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry for 30 seconds and add the water. Bring to the boil, reduce heat to low and cover the pan. Cook for 15-20 minutes stirring occasionally.

Remove the lid and increase heat to medium. Add the mint, fresh chillies and coriander leaves. Stir-fry for 1-2 minutes, remove from the heat and serve.

Source:
Bill Wight

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9 (1 votes)

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