Thursday, August 5, 2010

A Bit of Indian Flavor: Chicken Dopiaza

This recipe is tasty and pretty easy- the list of spices is long, but what actually needs to be done isn't all that complex.
Here's what you need...
3 tbsp oil
8 shallots, halved (pick small ones!)
3 dried red chilies
6 cardamom pods
6 black peppercorns
2 whole cloves
2 bay leaves
1 tsp garlic paste
1 tsp ginger paste (this is really useful to have on hand, by the way)
1 tsp cumin
1 tsp coriander
.5 tsp tumeric
1 tsp red pepper flakes
1 can canned chopped tomatoes
2 onions, finely chopped
.5 cup water
4 chicken breasts, cut into large chunks
a bunch cilantro
brown rice, cooked

See, I said it was long, but don't worry! here's what you do with it...
Very slowly cook the halved onions over low heat in 2 tbsp of the oil. They'll turn very soft and golden brown. Put them off to the side.

Now, put the rest of the oil in the pan, and cook the all spices until they are fragrant. This is one of the important tricks, you want to give the spices time to get moisturized in the oil and for the flavor to open up. Put the chopped onions in, cook slowly until soft (its important that they get very soft and brown and mix in with the spices), and then pour in the can of tomatoes (the whole can, with liquid). Simmer this mixture for about 5 minutes until thick. Pour in the water, and then place the chicken pieces in so that they can slowly simmer. When the chicken is approaching being done (how long this will take depends a lot on the size of your chunks), put in the browned half onions and let them simmer about 10 more minutes.

Right before serving, stir in the cilantro, and put it over brown rice. In the picture, you can see some corn, which I'll be posting about later!

Its good stuff... enjoy!

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