Ingredients 4 small onions or 2 large onions
500g chicken breasts, cubed
2 garlic cloves
1tsp chopped fresh ginger
1tsp red chilli powder
1tsp cumin seeds
1tsp dried coriander seeds
1/4 tsp turmeric
The most important ingredient.
Cook the chicken in a pan with 3tbsp of your chosen cooking oil. Add a few cumin seeds. This should take 5-10 minutes, once the chicken is cooked remove it and place it in a plate. Keep the oil in the pan as this will be used later.
Add the tomato to the food chopper. You can use either fresh tomato or tinned tomato.
Chop 2 onions and place them in the food chopper.
Also add the coriander seeds, cumin seeds, ginger, garlic, salt, chilli powder and turmeric to the food chopper. Blend to make a paste.
This paste will make the base of the curry and can be cooked in the same oil the chicken was fried in. You may need to add a bit more oil.
Cook this on a slow heat for 15-20 minutes. This will release the flavours of the herbs and spices.
Slice the remaining onion and add it to the cooked curry base. These should take a few minutes to cook.
Return the chicken to the pan with the onion base. Stir a few times on a medium heat so the chicken mixes with the onion curry base.
Add 1 small cup of water and simmer on a low heat for 10 minutes.
Add the yoghurt, stir well and then simmer for 15 minutes.
Cut a few sprig of fresh coriander and add it to the chicken dopiaza curry. Serve and enjoy.