How to make Indian style Chicken Curry [Dopiaza.]

A Sensational Blend of Flavors

Dopiaza means double onions. a sweet curry with sensational flavour.
Dopiaza means double onions. a sweet curry with sensational flavour. | Source

Chicken Dopiaza. A step by step guide

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I know many of our hubber friends are from the USA and don’t have the same affinity with Indian cooking as we Brits do, but there are many good reasons for taking a look at this type of food.

Apart from its wonderful tastes and flavours there are a number of health reasons too. The Indians use Ayurveda an ancient body of knowledge on health. The spices and herbs used in Indian cooking are all part of that tradition. The balance of taste, sweet, sour are very important as well as the heat produced by peppers and chillies.

For instance, most curry contains garlic and onions, which help digestion, and improve metabolism. They also eliminate bacterial elements, purify the blood, and are light on digestion. Spices have many medical uses, and it is now thought that regular consumption of turmeric powder can put off or at least slow down Alzheimer’s disease.


Fresh Cloves

garlic cloves
garlic cloves | Source
Source
pealed onions
pealed onions | Source
chopped onions
chopped onions | Source
Source

Cook with love.

The most important element when cooking is to make sure it is done with love and thoughtfulness. Very few of the Television chefs, who curse and swear and throw their weight about, will ever produce a fine meal because they are so stressed out when they make a meal.

This is my favourite Indian meal, chicken Dopiaza; Do means two and piaz means onions in Hindi so this is a curry based on onions and therefore is quite sweet. The dish is associated with the Bengal region of India, a region that is very proud of its cooking traditions and where the men tend to do most of the cooking.

You will need;

This amount will serve four, so you can adjust it to your requirements.

2-3 lbs of chicken or lamb. [if you use lamb the cooking times will be longer]

8-9 medium onions.

Six plump cloves of garlic, or two heaped teaspoons full of garlic paste.

Desert spoon of; turmeric, coriander and half a spoon of cumin powders. Fenugreek seeds. ½ teaspoon of green cardamom.

Chilli powder, use to taste, and type of chilli. If you are new to Indian food then I suggest you try and get hold of some Kashmiri chilli powder, it adds a lovely colour and is not so fierce as other chillies.

1 tin of tomatoes.

Ginger again either fresh of paste, about an inch of fresh, or two teaspoons of paste.

Ghee [clarified butter], and light olive oil.

Yoghurt.

Course chop the onions and dry fry for a few minutes to sweat some of the water out.

Add some ghee, about a dessertspoon full, and the same of a light olive oil.

Fry the onions until they are transparent. Put half in a dish and put aside.

The remainder add the ginger and the garlic and cook on a low heat, just so all those flavours melt together. After five minutes put that aside.

Add your tin of tomatoes to your onion mix and blend them with ½ a cup of yoghurt into a fine paste.

In a dry pan, toast your spices and fenugreek seeds. Be careful if you burn them, they will not taste very nice. Once you begin to get that unique aroma from them, add your onion and tomato mix stirring well to make sure you have collected all the spice.

Place your meat in a little ghee and oil and fry until sealed, turn down the heat and add your onion spice mix. Add the extra onions and mix well in.

You can finish this in the frying pan by just letting it cook and infuse for twenty minutes or until the meat is tender.

Or, place it in an oven proof dish and cook in a preheated oven to 150 degree C/325 F/gas mark 3 for 25 to 40 minutes, you may need to add a little water for this method.

To serve you can fry a little more onion until brown and sprinkle on the top with some coriander leaves.

Eat the meal with either rice or chapattis. Enjoy.

Cook Time

Prep time: 45 min
Cook time: 1 hour 30 min
Ready in: 2 hours 15 min
Yields: enough for 4 adults

Adventure / Romance

Guilty of Honour
Guilty of Honour

Young Ben Stone is fleeing for his life over the bleak Yorkshire Moors. From being a child, he has been besotted by the local landowner’s daughter Ruth, but after her wicked brother is accidentally killed, Ben fears that he will be blamed. Ruth convinces him he should go on the run; otherwise, her father who is also the local magistrate will probably have him hanged for murder.

Trying to keep out of the way of the law, he runs into a wandering band of thieves. They take him as a prisoner and he is forced to endure a desperate winter in their secret lair. When he does escape their clutches, his fortune changes, and he is taken in by a friendly parson. The parson runs a small orphanage in Cartmel, where Ben recovers his health and spirits.

A brief spell working at a chandler’s shop in Barrow in Furness is rudely interrupted when Ben is pressed into the navy. The year is 1801 and the Royal Navy is desperate for men.

Despite this poor start, Ben takes to life in the navy, and quickly gains promotion. He is set for a promising career, when his past returns to haunt him, in the person of Ruth the landowner’s daughter, who has been married off to the new Governor of Jamaica and needs transporting out to the Caribbean on Ben’s ship. During the voyage, Ruth takes the opportunity to revive Ben’s feelings for her.

When he returns to England, he is confronted by his past and has to face a court-martial over the death of Ruth’s brother. Can he clear his name? What part will Lady Ruth play in his future? Ben is in for many varied adventures before his life is settled.

 
5 stars from 2 ratings of chicken dopiaza

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Comments 15 comments

Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

Definitely can't beat a good ruby, Tony! :) This one sounds delicious and reminds me that I haven't actually made a curry for ages. May just actually give this one a try.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi Gordon

this is probably my favourite although I like anything of this ilk, whatever an ilk is.

thanks for comment and passing by.

why don't more people comment?


RTalloni profile image

RTalloni 5 years ago from the short journey

Sounds fabulous. Thanks for sharing.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi RTalloni

I hope you it and enjoy

many thanks for your comment and dropping by

cheers Tony


kashmir56 profile image

kashmir56 5 years ago from Massachusetts

Hi Tony, i love Indian cooking and very spicy foods so i will have to give that recipe a try because it sounds yummy !

Awesome and vote up !!!


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi Kashmir56

many thanks for calling in, and for the vote.

I hope you try it ,let me know if you do

cheers Tony


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi Kashmir56

Give it a try and let me know the result, it is such an easy dish and yet one of the best of all the curries to me

cheers Tony, thanks for the vote up too.


Becky Puetz profile image

Becky Puetz 5 years ago from Oklahoma

This sounds delicious, I'll have to try it soon. Thanks for sharing.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

many thanks for dropping by Becky

I hope you try and enjoy, letme know

cheers

Tony


Genna East profile image

Genna East 5 years ago from Massachusetts, USA

HP has once again neglected me to send an e-mail with a list of hubs by my favorites authors (another glitch), so I have to go prospecting yet again.

Now this sounds scrumptious...thank you.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

HI Genna East

thank you for your comment, I hope you try and enjoy, let me know if you do

cheers

Tony


Derdriu 4 years ago

Tony, What an appealing, aromatic, attractive dish this is! In particular, I like the cultural notes in which you explain the name and the ingredients. Also, I welcome the use of the Kashmiri chili powders since I prefer a less fierce color, odor and taste. Additionally, I appreciate the serving suggestion, in which I particularly like the chapattis. But what is really, really great as a drink?

Thank you for sharing, voted up + all.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu

You've beaten me to this one, I'm updating all my hubs with a drinks cabinet. I shall put my years in oenology in Germany to use.

Thank you for the comments, votes and taking the time to comment. I know you are teasing with the drinks thing, but curries need something with strength, and depth, my favourite is an Alsace Gerwurztraminer. I also like a beer with curry.

many thanks.

regards Tony


Derdriu 4 years ago

Tony, I'm joshing, but I'm not. It's something that I'd like to know since I respect your opinion.

Thank you for the beer and wine recommendations here.

Respectfully, Derdriu

P.S. What's your favorite beer? What do you think of bock beer?


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu

my absolute favourite, which can only be perfect from draught is Timothy Taylor's Landlord Bitter. A golden hue and a taste that must have been conjured up by a beer wizard high in the Pennines, it satisfies a thirst on a hot day and warms the soul on a chilly Yorkshire evening.

oh sorry I drifted away for a moment to beer heaven. Bock Beer I have only tried it once when working on an USA forces base in North Yorks. I liked it, it was also the first time i had a drink of Budweiser which i aslo liked despite the fact that I don't like light ales usually.

many thanks as usual Oh Celtic Queen.

kind regards

Tony

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