I love cooking Chicken Dopiaza when I find I have too many ripe tomatoes in the fridge. This is a medium spicy curry with a hint of sweetness to it. It has a lovely tomato flavour to the dish and the bright red colour is obtained from the tomato es and the tomato paste. I have reduced the chillies in my dish and increased the yoghurt so that my children can eat it as well. You can also use lamb meat if you prefer or substitute the meat for chickpeas if you are vegetarian.
I can’t really remember the origin of the recipe but I think it was from an old cookbook compiled by a group of Rotarian’s wifes either in the 70s or 80s in Port Swettenham (now know as Port Klang in Malaysia). Its said that this recipe was brought in by the British when they came from Goa to Malacca in the 19th century.
I did a little research and found out that Dopiaza means “two onions” as the dish is cooked with lots of onions in two stages. The first when the onions are added during the cooking process and second when the paste is made. With Persian, Middle Eastern and Indian origin, this is a recipe is a must try, again you can change it by adding more chillies or reducing it to your preference. Enjoy!
Here’s the youtube video showing how I made this tasty Chicken Dopiaza Recipe
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- 1 whole chicken ( 1 have used 8 boneless chicken thighs)
- 25 small onions (I have used about 8 shallots )
- 1 small onions, chopped
- 1 bulb garlic (I have used about 5 pips)
- 15 dried chillies (I have used just 3 as my children don't eat very spicy food)
- 5 fresh chillies (I have used 3)
- 1" fresh ginger
- 1/2" fresh turmeric (or use 1/4 tsp turmeric powder)
- 3 tbsp coriander
- 3 tomatoes, chopped
- 1 cup yoghurt
- 5 tbsp tomato paste (I have used about 3 tbsp)
- 1-2 tbsp oil/ghee
- chopped spring onions
- Cut the dried chillies and soak them in boiling water for 10 minutes to soften them, the seeds are hot so remove the seeds if you prefer less spicy
2. All the cut onions, garlic, ginger, turmeric, fresh and dried chillies into a blender/food processor with a little water and blend it until it turns into a thick paste
2. Add oil/ghee to pan, fry the chopped onions until it soften
3. Next add the blended paste and cook for 10 minutes
4. Next add the chicken pieces in and coat it in the sauce and continue to cook for 10 minutes or longer according to size of chicken pieces
4. Stir in tomato paste
5. Add in the chopped tomatoes and cook further. Add a little water if needed. I did not add any water at all and found it has enough liquid.
6. Once chicken is cooked, stir in the yoghurt
7. Garnish with lots of chopped fresh coriander and spring onion leaves and serve with rice.