Dopiaza Curry
Dopiaza Curry
Ingredients
- 4 tablespoons oil
- 3 cardamom pods
- 1 small cinnamon stick
- 2 bay leaves
- 1/2 teaspoon cumin seeds
- 4 medium onions, chopped
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 3 teaspoons coriander powder
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons chilli powder
- 1 teaspoon dried mango powder
- 2 tablespoons tomato paste
- 1 kg chicken thigh
- 400 ml chicken stock or water
- salt, to taste
- 1 onion, cut to quarters
- 1 handful coriander leaves
Instructions
- 1
Heat 4 tablespoons of oil in a pot or pan over medium heat.
⏱️ 1 min
- 2
Add the whole spices: 3 cardamom pods, 1 small cinnamon stick, 2 bay leaves, and 1/2 teaspoon of cumin seeds. Fry them briefly for about 30 seconds until fragrant.
⏱️ 1 min
- 3
Add 4 medium chopped onions to the pot and cook them for 10-12 minutes until they are softened and lightly browned.
⏱️ 12 min
- 4
Stir in 2 tablespoons of garlic paste and 1 tablespoon of ginger paste. Cook for 1 minute until the raw smell disappears.
⏱️ 1 min
- 5
Add the ground spices: 3 teaspoons of coriander powder, 1 1/2 teaspoons of cumin powder, 1 1/2 teaspoons of garam masala, 1 teaspoon of turmeric powder, 1 1/2 teaspoons of chilli powder, and 1 teaspoon of dried mango powder. Mix well, adding a splash of water if needed to prevent burning and to form a thick paste (masala). Cook for 2-3 minutes.
⏱️ 3 min
- 6
Stir in 2 tablespoons of tomato paste and cook it into the spice mixture for a few minutes, about 2-3 minutes.
⏱️ 3 min
- 7
Add 1kg of chicken thigh pieces to the pot. Stir to coat the chicken thoroughly with the spice mixture. Cook until the chicken is lightly seared on all sides, about 5-7 minutes.
⏱️ 7 min
- 8
Pour in 400ml of chicken stock or water. Add salt to taste. Bring the curry to a simmer.
⏱️ 3 min
- 9
Cover the pot and let it cook for approximately 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened to your desired consistency.
⏱️ 25 min
- 10
Add 1 additional onion cut into quarters to the simmering curry. Continue to cook for a few more minutes, about 3-5 minutes, until the onion pieces are slightly softened but still retain some bite.
⏱️ 5 min
- 11
Garnish with a handful of fresh coriander leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dopiaza Curry
- 4 tablespoons oil
- 3 cardamom pods
- 1 small cinnamon stick
- 2 bay leaves
- 1/2 teaspoon cumin seeds
- 4 medium onions, chopped
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 3 teaspoons coriander powder
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons chilli powder
- 1 teaspoon dried mango powder
- 2 tablespoons tomato paste
- 1 kg chicken thigh
- 400 ml chicken stock or water
- salt, to taste
- 1 onion, cut to quarters
- 1 handful coriander leaves
Instructions
- 1
Heat 4 tablespoons of oil in a pot or pan over medium heat.
⏱️ 1 min - 2
Add the whole spices: 3 cardamom pods, 1 small cinnamon stick, 2 bay leaves, and 1/2 teaspoon of cumin seeds. Fry them briefly for about 30 seconds until fragrant.
⏱️ 1 min - 3
Add 4 medium chopped onions to the pot and cook them for 10-12 minutes until they are softened and lightly browned.
⏱️ 12 min - 4
Stir in 2 tablespoons of garlic paste and 1 tablespoon of ginger paste. Cook for 1 minute until the raw smell disappears.
⏱️ 1 min - 5
Add the ground spices: 3 teaspoons of coriander powder, 1 1/2 teaspoons of cumin powder, 1 1/2 teaspoons of garam masala, 1 teaspoon of turmeric powder, 1 1/2 teaspoons of chilli powder, and 1 teaspoon of dried mango powder. Mix well, adding a splash of water if needed to prevent burning and to form a thick paste (masala). Cook for 2-3 minutes.
⏱️ 3 min - 6
Stir in 2 tablespoons of tomato paste and cook it into the spice mixture for a few minutes, about 2-3 minutes.
⏱️ 3 min - 7
Add 1kg of chicken thigh pieces to the pot. Stir to coat the chicken thoroughly with the spice mixture. Cook until the chicken is lightly seared on all sides, about 5-7 minutes.
⏱️ 7 min - 8
Pour in 400ml of chicken stock or water. Add salt to taste. Bring the curry to a simmer.
⏱️ 3 min - 9
Cover the pot and let it cook for approximately 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened to your desired consistency.
⏱️ 25 min - 10
Add 1 additional onion cut into quarters to the simmering curry. Continue to cook for a few more minutes, about 3-5 minutes, until the onion pieces are slightly softened but still retain some bite.
⏱️ 5 min - 11
Garnish with a handful of fresh coriander leaves before serving.
⏱️ 1 min