Thursday, March 18, 2010

Chicken Dopiaza (Chicken and Onion Curry)

4 large sweet onions,  preferably Walla Walla
6 cloves garlic
1 1 1⁄2" piece ginger, peeled
7 tbsp. canola oil
5 tbsp. tomato paste
1 tbsp. ground coriander
1 tbsp. ground cumin 

1⁄2 tsp. ground turmeric 

1⁄2 tsp. cayenne pepper
1⁄4 cup yogurt 

6 whole, peeled canned tomatoes,
drained and crushed

1 3–4-lb. chicken, cut into 6–8 pieces,
skin removed
Kosher salt, to taste
1⁄2 tsp. garam masala 

1 tbsp. chopped cilantro

3 serrano chiles, quartered
Cooked basmati rice, for serving

1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.

2. Heat oil in an 8-qt. pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18–20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion–garlic paste to pot; cook, stirring, until golden brown, 8–10 minutes. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.

3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.


This article was first published in Saveur, March 2010.

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