South Asian Chicken Dopiaza Curry

Dopiaza is a Persian word meaning 'two onions'. This is a curry that changes so much from recipe to recipe but the onions are basically predominant. This is the version I made last night when I was craving a little spice. This is a dry (ish) medium hot curry, but it really depends on where you buy your chillies - I buy mine from an Indian shop local to me and used two. They are surprisingly fiery!

Quick to make - and delicious served with rice or just chapati. I served with two chapati per person and the meal was rather low in fat! Winner!

Ingredients:    (Serves 2)

2 chicken breasts, cut into chunks
2 large onions, peeled
2 tbsp. olive oil
2 fresh green chillies, chopped
2 cloves garlic, peeled
1 inch ginger, peeled
1/2 tbsp. cumin seeds
1/2 tbsp. coriander seeds
1 tsp. salt
1 tsp. turmeric powder
6 tbsp. low fat yoghurt
2 tomatoes, chopped
1 tsp. garum Masala
handful fresh coriander, chopped

Method:

Slice one of the onions and in a large pan, fry in 1 tbsp. of oil until soft and browning. Set to one side, on a plate, for later.

Chop the other onion and put into a small blender with one of the chilles, the garlic and ginger. Blitz to a paste. Using the same pan, add the other tbsp. of oil and the onion paste. Cook for about 5 minutes on a high heat to get some colour (mind out as it will splutter). Grind the coriander and cumin seeds in a grinder or a pestle and mortar. Add to the onion paste in the pan with the turmeric and salt. Stir well.

Now add the yoghurt, a tbsp. at a time, mixing in well each time to make a sauce. Add the chicken & tomatoes and put a lid on the pan. Cook on a medium heat for 15 minutes. Then sprinkle on the garum masala and the fresh coriander. Top with the second chilli and serve. Delicious!