very good recipe and very easy to make. you can alter the amount of cayenne and green chiles to boost the heat level if you like. I would recommend it but its a matter of personal taste. Lots of flavor I found I needed to increase the cooking time a bit to reduce the liquid to a thicker consistency, but it's a matter of personal preference.
Chicken and Onion Curry (Chicken Dopiaza)
Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. The word dopiaza, which means "onions twice" in Urdu, refers to the large quantity of onions that's usually used in this style of curry.
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Credit: Todd Coleman
4 large sweet onions,
preferably Walla Walla
6 cloves garlic
1 1 1⁄2" piece ginger, peeled
7 tbsp. canola oil
5 tbsp. tomato paste
1 tbsp. ground coriander
1 tbsp. ground cumin
1⁄2 tsp. ground turmeric
1⁄2 tsp. cayenne pepper
1⁄4 cup yogurt
6 whole, peeled canned tomatoes,
drained and crushed
1 3–4-lb. chicken, cut into 6–8 pieces,
skin removed
Kosher salt, to taste
1⁄2 tsp. garam masala
1 tbsp. chopped cilantro
3 serrano chiles, quartered
Cooked basmati rice, for serving
1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.
2. Heat oil in an 8-qt. pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18–20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion–garlic paste to pot; cook, stirring, until golden brown, 8–10 minutes. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.
3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.
SERVES 6
Ratings & Reviews (5)
Excellent recipe I aggree with the other reviewer takes a little longer to cook but overall very very good dish if you love middle eastern food you will love this dish i will make again and again. Please dont forget to serve with hot fresh nann.
delicious. we used greek yogurt.
I found this boring.
This is good, but not amazing. Flavorwise I think it's a pretty basic tomato based curry. If you're looking for a curry with a more complex or deeper flavor try something else.
Chicken and Onion Curry (Chicken Dopiaza)
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