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Chicken Dopiaza Curry (Indian Takeaway Style)

Double up on the onion with this delicious Indian takeaway and restaurant classic chicken dopiaza curry recipe!
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, indian curry, british indian restaurant curry, dopiaza, dopiaza curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 teaspoons vegetable oil
  • 1 small onion, roughly chopped
  • 80 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1 teaspoon dried fenugreek leaves (methi)
  • pinch sea salt
  • 1 small handful fresh coriander leaves, finely chopped
  • 1 portion cooked chicken for curry dishes
  • 80 millilitres curry broth (for the second stage)
  • 80 millilitres curry broth (for the third stage)
  • 1/2 small onion, very thinly sliced

Instructions

  • Heat 2 teaspoons vegetable oil in a frying pan or curry pan over a medium heat. 1 small onion, roughly chopped and stir-fry for 2 minutes.
  • Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil. Add 1 portion cooked chicken for curry dishes and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
  • Add the remaining 80 millilitres curry broth and simmer for another 2 minutes until the dopiaza curry sauce is medium thick. Transfer the chicken dopiaza curry to a serving bowl and finish with a little more fresh coriander and 1/2 small onion, very thinly sliced. Serve with your favourite Indian rice and breads.