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.
Yield: serves 6
- 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
- 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.
- 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.
- 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.