How to make Indian style Chicken Curry [Dopiaza.]
A Sensational Blend of Flavors
Chicken Dopiaza. A step by step guide
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.
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.
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.
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