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Chicken Dopiaza

Back in the day, when I was a little younger, I would always opt for a chicken dopiaza from the menu at an indian restaurant. It does feel a little retro but I love it and I think you will too. Dopiaza literally means two onions. Onions are added at two stages and I use two different sizes of onions too.

chicken dopiaza

I usually serve mine with white rice or roti. On this occasion, I served it with brown rice and it worked equally well. Brown rice, as long as it is made well can be so fluffy and nutty. This curry is a little (Just a little) sweeter then other curries and I feel like it works very well with brown rice. 

Anyway, today is the day Trump became president. For real. There are no words. 

I am genuinely thinking about going back to bed. I did this the other day too and left it too late. As in, I was uhmming and aaahing for so long, my daughter returned from nursery and laughed in my face. She returns at 11. I still have time. It is 9.34 am. Gosh why am i so indecisive?! I’m like a granny. If i don’t get a nap, i hit a wall at 8pm and can no longer speak. I just zone out. Mind you, I do wake up reallllllly early so it’s kinda understandable. 

Also on my mind is what i should make today. I am swinging between tarragon tagliatelle, butternut squash or falafel and hummus with ful. I recently came across ful and have become obsessed with it. My husband also loved it. 

Yesterday my daughter told me that she wants to be a pretty dragon when she grows up and wants to snore when she sleeps too. Ok then. I hope she changes her mind on those ambitions soon cos I want to support her dreams but i ain’t no fool. 

Chicken Dopiaza


  • 1 tbsp oil
  • 1tbsp Ghee
  • 9 small onions or shallots, halved
  • 2 bay leaves
  • 3 dry red chillies
  • 6 cardamoms
  • 1 tsp peppercorns
  • 6 cloves
  • 1 cinnamon stick
  • 4 cloves garlic crushed
  • 1 inch ginger finely grated
  • 2 onions diced
  • 1 full skinless chicken, cut into 8 pieces
  • 3 tomatoes diced
  • 1/2 tsp turmeric
  • 1.5 tsp ground cumin powder
  • 1.5 tsp ground coriander powder
  • 1 tsp chilli powder
  • 1/2 flat tsp garam masala powder
  • Salt to taste


  1. Heat some oil in a large frying pan, add the small onions and fry for ten minutes until golden brown. Remove from the pan and drain on kitchen paper.
  2. Add the ghee to the same pan and add bay leaves, red chilli, cardamoms, peppercorns, cloves, cinnamon stick. Cook for 2-3 minutes.
  3. Add the garlic, ginger and diced onions. Cook until golden brown. About 5 - 8 minutes.
  4. Add the tomatoes, turmeric, cumin, coriander, chilli powders and cook for 3-4 minutes.
  5. Add the chicken, half a cup of water, cover the pan and cook for 15 minutes over a low heat.
  6. Add the small onions and cover the pan, cook for a further 10 more minutes.
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