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How to make Indian style Chicken Curry [Dopiaza.]

Author:

Tony is a curry addict. Ask him what he wants—the answer will always be a curry. He has travelled to India many times in search of recipes.

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.

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

why-a-curry
pealed onions

pealed onions

chopped onions

chopped onions

tuck-in-with-tonysimple-curry

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 timeCook timeReady inYields

45 min

1 hour 30 min

2 hours 15 min

enough for 4 adults

Comments

Tony Mead (author) from Yorkshire on April 25, 2012:

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

Derdriu on April 24, 2012:

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?

Tony Mead (author) from Yorkshire on April 24, 2012:

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 on April 24, 2012:

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

Tony Mead (author) from Yorkshire on April 10, 2011:

HI Genna East

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

cheers

Tony

Genna East from Massachusetts, USA on April 09, 2011:

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.

Tony Mead (author) from Yorkshire on March 28, 2011:

many thanks for dropping by Becky

I hope you try and enjoy, letme know

cheers

Tony

Becky from Oklahoma on March 28, 2011:

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

Tony Mead (author) from Yorkshire on March 25, 2011:

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.

Tony Mead (author) from Yorkshire on March 25, 2011:

Hi Kashmir56

many thanks for calling in, and for the vote.

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

cheers Tony

Thomas Silvia from Massachusetts on March 23, 2011:

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 !!!

Tony Mead (author) from Yorkshire on March 23, 2011:

Hi RTalloni

I hope you it and enjoy

many thanks for your comment and dropping by

cheers Tony

RTalloni on March 23, 2011:

Sounds fabulous. Thanks for sharing.

Tony Mead (author) from Yorkshire on March 22, 2011:

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?

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on March 22, 2011:

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.

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