Chicken Dopiaza

Chicken Dopiaza

Posted 2013-04-20 by Rayna follow
The word 'dopiaza' translates as two onions and this particular curry really is all about the onions. Onions are prepared in two different ways and added at separate stages.

This curry can be served with rice, naan or roti.

Chicken dopiaza

Preparation Time: 15 minutes
Cooking Time: 45-60 minutes
Makes: 4 servings

4 small onions or 2 large onions
500g chicken breasts, cubed
2 garlic cloves
1tsp chopped fresh ginger
1 tomato
5tbsp yoghurt
1tsp red chilli powder
1tsp cumin seeds
1tsp dried coriander seeds
1/4 tsp turmeric
1tsp salt
Fresh coriander
Cooking oil

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.

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