Chicken Dopiaza

Chicken Dopiaza

No Count

3 chicken breasts
1 large onion chopped coarsely
1 inch cube of root ginger, peeled and chopped
3-4 cloves of garlic (I used very lazy garlic)
Cooking spray
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
¼-½ tsp of chilli powder
1 tin of tomatoes
6 fl oz warm water
2 cinnamon sticks, broken up
4 green cardamoms, split open
4 whole cloves
2 dried bay leaves, crumpled
salt (to taste)
1 large onion finely sliced

Place the chopped onions, ginger and garlic into a liquidizer or food processor and whizz into a smooth paste (add water to help the blade).

Spray a wok or large frying pan with oil and add the liquidized things, fry for 4-5 minutes.

Add turmeric, coriander, cumin, and chilli powder and fry another 4-5 minutes.

During this time add the liquid from the tinned tomatoes one tbsp at a time. Once you have used up all the juice add the chicken and fry it over a medium heat until the chicken has changed colour.

Add the water, cinnamon, cardamom, cloves, bay leaves and salt and add the tomatoes and sliced onion.

Bring to the boil, cover and simmer until the chicken is tender (about 25 minutes).