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.
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.
- 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
- 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.
- Add the ghee to the same pan and add bay leaves, red chilli, cardamoms, peppercorns, cloves, cinnamon stick. Cook for 2-3 minutes.
- Add the garlic, ginger and diced onions. Cook until golden brown. About 5 - 8 minutes.
- Add the tomatoes, turmeric, cumin, coriander, chilli powders and cook for 3-4 minutes.
- Add the chicken, half a cup of water, cover the pan and cook for 15 minutes over a low heat.
- Add the small onions and cover the pan, cook for a further 10 more minutes.