Nisha's chicken dopiaza
Nisha is back bringing the spice to our taste buds - this week she shares her recipe for the perfect chicken dopiaza.
This sweet curry kicks off with a big batch of caramelised onions, a hearty amount of fragrant spices and succulent chicken. It's sure to be the perfect dose of mid-week heat.
For the curry
8 tbsp vegetable oil
1 large white onion thinly diced
7.5cm/3 inch piece of fresh root ginger, peeled and grated
1 teaspoon of dried fenugreek leaves kasthoori methi
4 garlic cloves, minced
800g of diced chicken
¼ tsp ground turmeric
1/2 tsp chilli powder
2 tbsp garam masala
1 tbsp ground cumin
2 heaped teaspoons of tomato purée
1 tsp sugar
2 tsp salt
1 pierced green chilli
3 large white onions, cut in half and thinly sliced
1 small bunch of fresh coriander / cilantro, leaves and stalks chopped
1. Put 2 tablespoons of the oil in a large heavy pan and set over a medium-high heat. When hot, add the diced onion, ginger, fenugreek and garlic and fry for 8 minutes or until the onion has softened and turned golden brown.
2. In the first pan, with the heat still on medium-high, add the diced chicken and cook until sealed.
3. Next add the ground turmeric, chilli powder, garam masala and ground cumin and peppercorns and stir to coat the chicken with the spices.
4. Add the tomato puree and sugar, followed by the water, salt and pierced chilli and bring up to the boil.
5. Next reduce the heat to low and simmer gently, partially covered, for 30 minutes or until the chicken is cooked through and tender.
6. Whilst the curry is cooking, In a separate pan, put 6 tablespoons of oil and add the finely sliced onions.
7. Add a pinch of salt and cook on a low medium heat until they are completely brown and sweet and tangled. Set them aside.
8. Finish the dish by stirring through the fresh coriander and caramelised onions.
9. Serve with rice and enjoy!