Chicken dopiazza (indian chicken curry)

Yield: 1 Servings


  • 1 1/2 lb Chicken meat

  • 2 md Onions thinly sliced

  • 2 tb Peanut oil

  • 1/4 ts Garlic powder

  • 1 tb Coriander seeds

  • 1 tb Ground cumin

  • 1/2 ts Ground turmeric

  • 1 ts Ground ginger

  • 1 tb Chili powder

  • 1 ts Black pepper

  • 1/2 ts Salt

  • 1 cn Tomatoes (undrained)


Partially cook chicken Cut in large bite size pieces. Fry onions in oil in a large pan until they are golden brown. Mix the garlic with the spices and a little pepper. Add the spice mixture to the pan fry spices with onions for 1 minute. Add chicken and stir together for 1 minute. Add tomatoes break up solid tomatoes with fork to small size pieces. Pour sufficient water in pan to cover the meat. Bring to boil cover and slowly simmer for 45 minutes then uncover and cook slowly for 60 minutes or until meat is fork tender Stir occasionally to prevent sticking. Serves 4 Serve with Turmeric Rice or Regular Rice Courtesy of Dale & Gail Shipp Columbia Md. Converted by MMCONV vers. 1.50

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