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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
minutes
minutes
Cook Time
20
minutes
minutes
Servings
4
Calories
274
kcal
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
Calories:
274
kcal
|
Carbohydrates:
15
g
|
Protein:
30
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
82
mg
|
Sodium:
258
mg
|
Potassium:
746
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
262
IU
|
Vitamin C:
10
mg
|
Calcium:
56
mg
|
Iron:
2
mg