Chicken Dopiaza Recipe

Around Christmas time, it is not unusual to enjoy classic English dishes and what is more classically English then an Indian Curry! Using this week’s discounted chicken legs, you can make yourself a wonderful meal for 6, best enjoyed with pilau rice, Onion bhajis and Pakoras.

INGREDIENTS

3 chicken legs bone-in, skin removed

3 ginger half grated, half cut into strips to serve

4 garlic cloves finely grated

2-star anise

1 black cardamom pod

1 tsp cumin seeds

1 tsp coriander seeds crushed using a pestle and mortar

3 green cardamom pods

½ tsp black peppercorns

2 dried red chillies

1 bay leaf

3 cinnamon stick

6 red onions roughly chopped

1 tbsp full-fat yogurt

2 tbsp ghee (or 1 tbsp vegetable oil and 1 tbsp unsalted butter)

½ tsp turmeric

½ tsp freshly ground pepper

fresh coriander leaves chopped

1 green chilli finely chopped

½ tsp garam masala

 ½ lime

METHOD

1.     Put the chicken, grated ginger, garlic, star anise, black cardamom, cumin seeds, coriander seeds, green cardamom, black peppercorns, dried red chillies, bay leaf, cinnamon stick and half the chopped onions in a wok or large frying pan over a medium heat. If it becomes too dry, add a little water (no more than 4 tbsp). Reduce the heat to low, cover and cook until the chicken is almost cooked through.

2.    Add the yogurt and stir-fry on a high heat until the yogurt dries up. Now add the ghee (or oil and butter) and, when hot, add the remaining onions, turmeric, freshly ground black pepper and salt to taste.

3.    Continue to cook over a high heat until the sauce is dryish and the second half of the onions are nearly soft (although be careful not to overcook).

4.    Garnish with the ginger strips, fresh coriander, green chilli, garam masala and a squeeze of lime juice. Serve immediately.

Recipe originally found here.