How To Make Restaurant Style Chicken Dopiaza

• Meat

  • 800 g Chicken, pre-cooked

• Produce

  • 1 tsp Chilli, mild red powder
  • 1 tsp Coriander, Powder
  • 1 small bunch Coriander, fresh
  • 2 handfuls Onion, fried

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 500 ml Base curry sauce
  • 3 tbsp Garlic and ginger paste
  • 500 ml Onion sauce

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 tbsp Fenugreek, dried leaves
  • 1 tbsp Garam masala
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tbsp Cumin, powder

• Dairy

  • 4 tbsp Ghee

Found on greatcurryrecipes.net

Description

Ingredients

• 800g - pre cooked chicken
• 4 tablespoons ghee
• 3 tablespoons garlic and ginger paste
• 1 tablespoon tomato paste
• 1 tablespoons curry powder
• 1 tablespoons garam masala
• 1 tablespoons cumin powder
• 1 teaspoon coriander powder
• 1 - 2 teaspoons mild red chilli powder
• 500ml onion sauce
• 500ml base curry sauce
• 1 tablespoon dried fenugreek leaves
• 2 handfuls of fried onion (make it yourself of purchase at Asian shops)
• Salt and pepper to taste
• 1 small bunch fresh coriander - chopped

Directions

• Melt the ghee over medium high heat.
• Pour in the spices and fry for about 60 seconds.
• Now add the garlic and ginger paste along with the tomato paste and stir it all up to combine.
• Add the onion sauce followed by the curry sauce and chicken. Add a little of the cooking stock from the chicken for more depth.
• Simmer for a couple of minutes and then add the dried fenugreek leaves and fried onions.
• Stir it all up and add the coriander and salt and pepper to taste.