I do love a curry. It seems to have become a staple in our diets these days and with so many varieties to try, it's unlikely we will ever tire of it. This Chicken Dupiaza was straightforward and easy to pull together. I hadn't made one before but was very happy with how it turned out.
The Recipe Ingredients Serves 2
2 tbsp vegetable oil
1 large onion roughly chopped
1 shallot finely chopped
1 clove of garlic, crushed
1 inch of fresh ginger grated
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1tsp hot chilli powder (up to you how hot you go!)
1 chicken fillet, diced
1 tin chopped tomatoes
300ml chicken stock (using 1 stock cube)
1 tsp garam masala
handful chopped fresh coriander
Heat 1 tbsp oil in a pan and fry the roughly chopped onion for about 5 mins till soft and just starting to colour then remove and set aside.
Add the other half of the oil and add the chopped shallot, garlic and ginger. Fry on a medium heat for 3-4 mins then add the ground coriander, cumin, turmeric and chilli powder and cook for a further 2 mins.
Add the chicken to the pan and fry for 4-5 mins until it has coloured all over. Return the roughly chopped onions to the pan, add the tomatoes and stock, season with salt and pepper to taste and lower the heat and simmer for 20 mins until the sauce has reduced and thickened.
Stir in the garam masala and chopped coriander and cook for a further minute.
Serve with rice and a sprinkling of coriander on top - delicious!!