Chicken Dopiaza
Chicken, curry and tomatoes come together in this South Asian dish, fragrant with garam masala and cinnamon and simmered on the stove.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
- 2
Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
- 3
Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
- 4
Remove onions from pan with a slotted spoon and set aside. Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
- 5
Saute chicken 5 to 7 minutes. Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
- 6
Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
- 7
Serve along side Basmati rice and fresh naan.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
