Chicken Dopiaza Curry

Name: Chicken Dopiaza Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 450 g diced chicken; 3 medium onions; 4 tbsp curry powder; 400 g chopped tomatoes; 200 ml chicken stock; naan bread or pilau rice

Gently simmered chicken and tomatoes, warmed with curry powder, a South Asian curry. Serve with cooked rice or nan.

55 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: easy

1
A) Slice 2 medium sized onions and fry in 2 tbsp of vegetable oil in a solid pan for 5-10 minutes until softened.
10 min
2
B) the diced chicken and 1 quartered medium onion to the pan and fry for another 5 minutes.
5 min
3
C) Add the curry powder and fry while stirring for a further 2 minutes. D) Stir in the can of chopped tomatoes and chicken stock.
2 min
4
E) Bring to the boil and simmer for 20 minutes. Serve with cooked rice and or nan. Potato and cauliflower can be added.
20 min