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Excellent Dopiaza, that had both me and the wife wanting more. Delicious aromas, and spicy flavours, make this a winner. Quite a dry curry but great with basmati rice. I added some tomato puree and a little youghurt, which worked just great too. Good recipe, thanks and we're having another this weekend.

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bobbyt March 23, 2007

A great recipe, simplistic and quick to make for a curry made from scratch. It's made using a single pan too so minimal washing up! The resulting flavours are vibrant, especially when you bite into a cardamom or peppercorn. Heat is easily tailored to suit by adding more chilli powder at start of stage 7. Will definitely be making this one again.

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spencer.bradbury July 30, 2009

I cooked this for my family last night, and they loved it. Would make it again. My first ever adventure with so many spices. Good fun.

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zoecat May 17, 2009

i made this for our dinner, it taste good as to where i like the taste, the curry is mild. i like it.

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rhodora May 24, 2006

Fantastic, curry turned out really tasty, just the right heat, and certainly better than our local takeaway.

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james.dyson March 29, 2006

Dopiaza is one of my favourite currys and this is the same recipe as I have for it. The only difference is that mine calls for 4 tomatoes, rather than two. I only had two small onions, so I used them as well as a large one which I quartered. It's simple to make and lovely served with rice or roti. I use a non stick wok to make this so I can reduce the amount of oil further.

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-Sylvie- February 12, 2006

This is delicious and will definitely make it again. I do not have access to green cardamon pods so used some ground cardamon.

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DoriAnni January 13, 2006
Chicken Dopiaza