Chicken Dopiaza
Ingredients
- 1 tbsp butter
- 1 tbsp veg oil
- 600g chicken thigh fillets - bite size pieces
- 4 medium onions (2 rough chopped, 2 thickly sliced)
- 1 tbsp chopped garlic
- 1 heaped tbsp chopped ginger
- 1 fresh red chilli
- 1 tin plum tomatoes
- 2 bay leaves
- 5 green cardamom pods
- 3 whole cloves
- 1 whole cinnamon stick (or 1 tsp ground cinnamon)
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp black pepper
- 1 tsp salt
- 1 chicken stock cube
- 125ml greek yoghurt
- 2 tsp brown sugar
Preparation
Put the 2 chopped onions, ginger, garlic, red chilli and half the tin of tomatoes in a blender and blitz until smooth. Set aside
Fry the 2 sliced onions on high in the butter and oil for a 3-4 minutes to add some colour. Remove with a slotted spoon and set aside
Add the blended onion mix, bay leaves, cardamoms and cloves to the pan and cook off for 7/8 mins stirring regularly. Add add the spices, salt and pepper and cook for a few more mins before adding the chicken, cook for five mins stirring regularly until the chicken has sealed, then add the stock cube, the remaining tinned tomatoes, breaking the tomatoes up with your hands by squeezing them in your palms, the sugar and the yogurt
Cover and simmer on low for 25 mins, remove the lid, add the sliced onions and simmer for the last five mins, check the seasoning and finish with a handful of freshly chopped coriander. Cover and rest for 5 mins before serving