DOPIAZA CURRY
- greatnorthernspice
- Jul 6, 2024
- 2 min read
Updated: 2 hours ago
HEAT LEVEL: Medium
SERVES: 2
COOKING TIME: 30-35 minutes
Vegetarian & vegan Options
Inspired by the vibrant and bustling streets of Hyderabad, known for their rich culinary heritage, this Southern Indian inspired blend is truly a gem in the world of spices. Our Dopiaza Curry Blend produces a flavourful curry with a medium spice.
This Dhansak Curry recipe uses the Great Northern Spice Dopiaza Curry Blend.
INGREDIENTS
2 tablespoons of Great Northern Spice Dopiaza Curry Blend
4 large boneless and skinless chicken thighs, diced
2 tablespoons olive oil
1 tablespoon garlic paste/purée
1 tablespoon chopped ginger/ginger purée
2 medium brown onions, finely diced
400g tin of chopped tomatoes
1 and half tablespoons tomato paste
50g frozen green peas
Handful of spinach leaves, de-stalked
VEGETARIAN & VEGAN OPTIONS
Sweet potato or butternut squash, cut in to chunks
Half a tin of chickpeas, drained and washes
HOW TO COOK
In a medium bowl, add the diced chicken or chunks of sweet potato/squash, a splash of olive oil and 2 tablespoons of our Dopiaza Curry Blend - mix until fully coated.
In a large frying pan on a medium to high heat, add 1 tablespoon of olive oil, the onion and fry until sautéed. Stir occasionally for approx 4 minutes.
Add the tomato paste and a splash of water, stir in until it's the consistency of passata, then add another 1 tablespoon of olive oil - fry for a further 3 minutes.
Now add the ginger and garlic. Stir in and cook for a further minute.
Add the chicken or your sweet potato/squash option and cook on all sides, stir occasionally until the chicken is browned (approx 12 minutes), or the sweet potato is going softer.
Turn the heat to medium and add the chopped tomatoes and season with a bit of salt. Stir in until the sauce browns. Cook for 10 more minutes, stirring occasionally.
Ensure your chicken is thoroughly cooked, or your sweet potato/squash is soft to cut. Serve with basmati or wholegrain rice and naan bread.
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