Chicken Dopiaza

By - Carla - on March 09, 2005

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Ingredients

    1. 3 tablespoons oil
    2. 1 tablespoon curry
    3. 1 tablespoon garam masala
    4. 1 teaspoon hot curry (optional)
    5. 1 teaspoon cinnamon
    6. 1 teaspoon cumin
    7. 4 onions ( 2 rustically sliced & 2 sliced into thin wedges)
    8. 2 chicken breasts, sliced into small pieces
    9. 4 garlic cloves, minced
    10. salt and pepper, to taste
    11. 1 cup chicken broth
    12. 2 (12 ounce) cans chopped tomatoes with juice

Directions

  1. In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
  2. Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
  3. Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
  4. Remove onions from pan with a slotted spoon and set aside.
  5. Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
  6. Saute chicken 5 to 7 minutes.
  7. Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
  8. Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
  9. Serve along side Basmati rice and fresh naan.
 
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