Chicken dopiaza recipe
 Chicken dopiaza is an easy tomato-based curry that's medium heat with delicious sweet notes from caramelised onions and cream. Serve with cooked basmati rice or parathas. Each serving provides 438 kcal, 37g protein, 15g carbohydrates (of which 11g sugars), 24g fat (of which 10g saturates), 5g fibre and 0.5g salt. 2 tbsp sunflower oil2 large onions, chopped600g/1lb 5oz skinless, boneless chicken thighs, cut into large bite-size pieces2 tsp ground coriander2 tsp ground cumin2 tsp garam masala½ tsp turmeric2 tsp curry powder1 tbsp grated garlic1 tbsp grated ginger4 plum tomatoes, roughly chopped1 yellow pepper, deseeded and sliced250ml/9fl oz chicken stock100g/3½oz baby spinach100ml/3½fl oz double creamlarge handful freshly chopped coriander 2 tbsp sunflower oil 2 large onions, chopped 600g/1lb 5oz skinless, boneless chicken thighs, cut into large bite-size pieces 2 tsp ground coriander 2 tsp ground cumin 2 tsp garam masala ½ tsp turmeric 2 tsp curry powder 1 tbsp grated garlic 1 tbsp grated ginger 4 plum tomatoes, roughly chopped 1 yellow pepper, deseeded and sliced 250ml/9fl oz chicken stock 100g/3½oz baby spinach 100ml/3½fl oz double cream large handful freshly chopped coriander Method Heat the oil in a wide, non-stick saucepan and place over a medium heat.Set aside a third of the onions and add the remaining onions to the pan. Stir fry for 12–15 minutes or until golden and caramelised. Add the chicken and stir-fry for 5 minutes, or until sealed and lightly browned. Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger. Stir fry for a further 2 minutes to cook out the spices.Add the tomatoes, peppers and reserved onions. Stir-fry for 2–3 minutes. Season well with salt. Stir in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 12–15 minutes, or until the chicken is tender.Stir in the spinach and cook until wilted, then stir in the cream and cook for 1–2 minutes.Remove from the heat, scatter over the coriander and serve with cooked basmati rice or parathas. Heat the oil in a wide, non-stick saucepan and place over a medium heat. Heat the oil in a wide, non-stick saucepan and place over a medium heat. Set aside a third of the onions and add the remaining onions to the pan. Stir fry for 12–15 minutes or until golden and caramelised. Set aside a third of the onions and add the remaining onions to the pan. Stir fry for 12–15 minutes or until golden and caramelised. Add the chicken and stir-fry for 5 minutes, or until sealed and lightly browned. Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger. Stir fry for a further 2 minutes to cook out the spices. Add the chicken and stir-fry for 5 minutes, or until sealed and lightly browned. Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger. Stir fry for a further 2 minutes to cook out the spices. Add the tomatoes, peppers and reserved onions. Stir-fry for 2–3 minutes. Season well with salt. Add the tomatoes, peppers and reserved onions. Stir-fry for 2–3 minutes. Season well with salt. Stir in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 12–15 minutes, or until the chicken is tender. Stir in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 12–15 minutes, or until the chicken is tender. Stir in the spinach and cook until wilted, then stir in the cream and cook for 1–2 minutes. Stir in the spinach and cook until wilted, then stir in the cream and cook for 1–2 minutes. Remove from the heat, scatter over the coriander and serve with cooked basmati rice or parathas. Remove from the heat, scatter over the coriander and serve with cooked basmati rice or parathas. Recipe tips Use whatever colour peppers you wish.