Chicken Dopiaza

I am surprised a recipe for this hasn't already been posted. Dopiaza is a medium strength curry that contains double (!!!) the amount of onions than typically found in other curry recipes. It is a great recipe for the onion lovers!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  tablespoons  oil
• 1  tablespoon curry
• 1  tablespoon garam masala
• 1  teaspoon  hot curry (optional)
• 1  teaspoon cinnamon
• 1  teaspoon cumin
• 4  onions (2 rustically sliced & 2 sliced into thin wedges)
• 2  chicken breasts, sliced into small pieces
• 4  garlic cloves, minced
•  salt and pepper, to taste
• 1  cup chicken broth
• 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.