A vibrant and hearty Chicken Dopiaza, featuring tender chicken and caramelised onions in a rich, spiced tomato sauce, perfect for a delicious and protein-packed meal.
Cooking Info
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 3
Nutrition Information
Calories: 345
Protein: 49g
Carbs: 17g
Fat: 9g
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Ingredients
2 onions, one finely chopped, one cut into chunks
1 red pepper, cut into chunks
1 green pepper, cut into chunks
3 tsp oil
600 g (1.5 lbs) chicken breast, chopped into large pieces
25 g (1 oz) garlic, puree or very finely chopped
25 g (1 oz) ginger, puree or very finely chopped
3 tsp curry powder
½ tsp paprika
600 g (1.5 lbs) chopped tomatoes
1 tsp Worcestershire sauce
1 tsp mango chutney
Large handful of fresh coriander, leaves and stems
Method
- In a wok or a large frying pan, heat 1 tsp oil on high heat.
-
Once it's starting to smoke, add the red pepper, green pepper and the onion that’s in the large chunks. Fry for 1-2 minutes until the peppers start getting some charring. Remove from the pan and set aside. -
Heat another 1 tsp of oil. Once it’s hot add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it so no pink bits remain. Remove from the pan and set aside -
Reduce the heat to about medium/high and add the final 1 tsp of oil. Add the second onion (the finely chopped one) and fry for a few minutes until softened. -
Once the onion is cooked, add the garlic and ginger and fry for a further 30 seconds. Then add the paprika and curry powder and fry for a further 30 seconds. -
Add the charred onions and peppers back to the pan along with the cooked chicken, chopped tomatoes, mango chutney and Worcestershire sauce. -
Reduce the heat to medium/low cover and simmer for about 10 minutes. -
After 10 minutes, remove the lid and add the coriander. Simmer for a further 5 minutes with the lid off to allow the dopiaza to thicken. -
Serve and garnish with more coriander.