Dopiaza curry recipe

Dopiaza curry is traditional meat, and onion curry is made in North India. This curry is popular in countries including Pakistan, Iran, India and Afghanistan. You can alter this recipe to how hot you like it, use less chilli for a milder flavour and add more if you like heat. The term dopiaza means onion-twice, cooked and raw. You can use chicken, lamb, mutton, pork or even vegetables. This recipe serves four people, or without side dishes, it will feed two people as a main course. Dopiaza is a mild sweet curry that would go great alongside salad, rice, naan bread and some Indian chutneys. Sometimes people like to add a little lemon juice to the curry to make it tangier.

The curry consists of the following ingredients; meat, tomato, garlic, spices and onions. If you choose to use lamb, you may need to cook it for longer to ensure that it becomes soft. When choosing oil or ghee, you should know that ghee will make the dish taste better, adding more fat content, whereas oil will make the dish healthier. If you want, you could always use half and half for a great flavour that isn't as heavy. In preparation, feel free to make a spice paste with all of the spices; this will make it easier to cook later on. 

Ingredients 

  • Chicken cut into pieces (1.4kg) or lean meat cubed (675g)
  • Onions finely chopped (450g)
  • Finely chopped garlic (4 cloves)
  • Ghee or oil (1/2 cup)
  • Yoghurt (150ml)
  • Thinly sliced onion (450g)
  • Fresh tomatoes cut into halves (4)
  • Chopped fresh coriander or parsley (1 tbsp) 

Spices 

  • Cloves (6)
  • Brown cardamon (1)
  • Cinnamon (2 inches)
  • Ground ginger (1/2 tsp)
  • Turmeric (1 tsp)
  • Chilli powder (1 tsp)
  • Garam masala (1 tsp)

Remove any skin from chicken pieces and cut off the fat—Fry the chopped onion and garlic in ghee or oil. Fold in the mixed spices and stir fry for 5 minutes. Mix the meat, yoghurt and a cup of water place it into a casserole dish in a preheated oven at gas mark 4 for 20 minutes. 

Add in the raw sliced onion, fresh tomatoes, coriander or parsley, salt to taste, raise the heat to gas mark seven and cook for a further 40 minutes. Serve and garnish with freshly chopped herbs if you'd like. 

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