Chicken Dopiaza Double Onion Curry
4 medium onions peeled, 2 chopped and 2 sliced
8 chicken thighs, skinned & chopped
3cm ginger, grated
3 cloves of garlic, finely chopped
1 tbsp of vegetable oil for cooking
1 tbsp coriander seeds, crushed
1 tbsp cumin seeds, crushed
1 heaped tsp ground turmeric
½ tbsp chilli powder
4 tbsp plain yoghurt
2 tomatoes, finely chopped
1 tsp salt
½ tbsp garam masala
Handful of coriander, chopped
Place the chopped onions, ginger and garlic into a blender and blend to a paste then set this aside.
In a pan heat the oil, put in the sliced onions and fry until they are slightly crispy and reddish-brown. Remove the onions and set aside.
Remove the pan from the heat and add the blended onion paste – be careful, this will splutter.
Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned golden brown.
Add in the coriander, cumin, turmeric and chilli powder and stir.
Then gently start to stir in 1 tbsp of yoghurt until it's mixed well into the sauce. Do the same with remaining yoghurt, 1 tbsp at a time.
Add the chicken and stir for a minute until well coated with the yoghurt mixture.
Add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.
Cover the pan, reduce the heat to low and cook for 20 minutes.
Sprinkle in the garam masala and the fried onions.
Mix and leave to cook, uncovered, for a few minutes until the sauce thickens.
Add fresh coriander to serve.
Pairs Well With
You may never have heard of this classic Indian dish of 'Do' or two 'piazza' onions - two onions or double onions - but you must try it. It has a distinctively thick yoghurt sauce packing a medium level of heat – it's simply delicious.
The dish requires the onions to be added at two stages and in two different forms, firstly using an onion puree for the sauce then fried and added in at the end. The result is a thick creamy sauce that smothers and clings onto the chunks of meat. The second addition of onions adds a new dimension to the sauce so if you fancy something different, spicy and richly creamy, this is a fab dish to try.