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|Do you want Chicken Dopiaza with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...|
500g Boneless Chicken (cut into small cubes)
| || 2 Medium Onions (300g) || |
| || 8-10g Ginger || |
| || 3 Medium Garlic Cloves || |
| || 1 Finger Green Chilli (optional) || |
| || 4 small tomatoes || |
| || 1 Small Green Pepper || |
| || 7 tbsp Veg/Olive Oil || |
| || 1/4 tsp Turmeric || |
| || 7 tsp (40g) Mr Huda's Universal Curry Paste|| |
| || 1/2 tsp Chilli Powder (optional)|| |
| || 3-4 Green Cardamom (optional) || |
| || 2 Bay Leaves (optional)|| |
| || Fresh Coriander (optional)|| |
1st Stage (Puree):
1. Cut 1 onion and 3 tomatoes into 1/4's, chop ½ green pepper, ginger (peeled), 1 garlic clove, green chilli (if using) and a little coriander.
2. Put the above in a small pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
1. Cut the rest of the onion and green pepper into inch cubes.
2. Heat 3 tbsp of oil on a frying pan on low heat.
3. Add 10g of paste and add the above onion and green pepper, stir and leave to cook (covered) for 5-6 mins or until semi cooked (stirring occasionally).
4. When ready leave to cool (lid open).
1. Heat 2 tbsp of oil (moderate heat) in a median sized pan.
2. Add 2 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add the Mr Huda's Universal Curry Paste, chilli powder and the rest of the chopped tomatoes and cook for 1-2 mins (stirring continuously).
4. Add the ready blended puree and the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil, then leave to simmer (covered) for 30 mins.
5. Add the ready prepared onion /green pepper and bring to boil, then leave to gently simmer (covered) for 5-10 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
6. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins. Before serving, remove any excess oil.
Tip: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste:
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength