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Chicken Dopiaza (INDIAN RECIPE) |
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#1
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Chicken Dopiaza (INDIAN RECIPE)
Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 4 Dinner » Chicken » Indian
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#2
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Step 1:
Make a paste of your chili powder with a little water. Set the oven to about 160C (320 Fahrenheit). Grate/process the 2-3 medium onions and then squeeze the juice out with a cheesecloth or some such. Get rid of the pulp and save the juice. You should have 1/3-1/2 cup of juice (yes, we made too much). |
#3
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Step 2: Peel the potatoes and chop them up, or just sc**** them if you are using new (baby) potatoes. Then you must part -boil them - just bring them to the boil from cold water and leave them bubbling for a minute. Drain and put them to one side.Meanwhile, peel the shallots and start them off important tablespoons of oil. When they look like the photo, remove them with aslotted spoon and put to one side. |
#4
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Step 3:
Now fry the chili paste and fry over a medium heat for a few minutes. This will improve flavor and prevent indigestion later on. Stir constantly, as you do not want the paste to stick or burn.Add the garlic and bay leaves and continue to fry for a couple of minutes. Watch the garlic. We don't want it to burn or crisp. So vary the heat as needs be. Now add the whole red chillies, turmeric powder, cardamom, cloves and the cinnamon stick. |
#5
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Step 4:
Stir round about ten or so times, then add the ginger puree and continue to stir for 2 more minutes.Note: watch out for the ginger puree - it has a high water content and will spit when added to hot oil!OK, now add the ****er, chicken, yogurt, sugar, potatoes and tomatoes. Mix well and cook for about 5 minutes. |