Chicken Dopiaza
| Published: 15th October 2007 16:15 |
This dish does contain an alarming amount of onions however Dopiaza does means double onion. The caramelised onions lend a sweetness and depth to the flavour of the sauce. This dish also works particularly well with Beef.
Servings: 6
Preparation Time: 20 minutes, plus marinating time
Cooking Time: 30 minutes
Ingredients
450g chicken breast, chopped into 2.5 cm pieces
1 tsp cumin seeds
1 tsp coriander seeds
3 cardamom pods (whole)
1 tsp fennel seeds
1 tsp ground fenugreek
3 tbsp groundnut oil
450 g onions, peeled and sliced
3 cloves garlic, peeled and crushed
3 green chillies, deseeded and finely chopped
1 level tablespoon ground turmeric
1 level tablespoon freshly grated peeled root ginger
2 medium tomatoes, skinned and chopped
75 g creamed coconut
150 ml natural yoghurt
salt
freshly ground black pepper
Method
1. Place all of the spices into a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder.
2. Place 2 tbsp of the oil into a casserole dish or oven proof saucepan over a high heat, when it is really hot, brown the chicken pieces a few at a time. Cover the chicken and put on one side, then add the rest of the oil, fry the onions until well browned about 10 minutes, add the garlic and chilli and cook for a further 2 minutes.
3. Return the Chicken to the pan, add the crushed spices, fenugreek powder, turmeric, ginger and tomatoes and stir.
4. Next grate the creamed coconut into a bowl add 275 ml boiling water whisking until it has dissolved, pour it into the casserole, followed by the yoghurt and some seasoning. Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours.
5. Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.
By Emma Allsopp
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