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A Medium strength curry cooked with caramelised onions.
Blend or finely chop 2 onions, then fry in 3-4 table spoons of olive oil for approximately 7 minutes until the onions go soft. If they start to stick add a little water.
Add 1 table spoon of the ‘Dopiaza Spice’ to the onions.
Fry for a further 2 minutes. **optional -you can add 2 cloves of chopped garlic and a little ginger at this point.
Now add 1 chicken breast cubed to the pan (or see variation at the bottom of the page for other options), and seal on full heat until the chicken changes colour for approximately 5 minutes. If it starts to stick add a little water. Basically you want to fry the chicken, and listen to the sizzle!
Slice 1 onion into rings, and add. Fry for a further 2 minutes.
Now add either ½ tin of chopped tomatoes or 1 cup of water and bring to boil then turn down heat and simmer for 20 minutes.
Finally add salt to taste sprinkle with fresh coriander and serve hot! You have just cooked the ‘Best Curry You Can’.
To make a Lamb Dopiaza, either pre-boil and add the lamb at Step 4 or use fresh lamb and double the volume of water at Step 6. Simmer for 40 minutes or until the lamb is cooked.
To make a Vegetable Dopiaza, add your choice of vegetables at Step 4. And the rest of the recipe remains unchanged.
Each box contains enough Dopiaza Spice and Garnish Spice to make this curry 4 times over.
To make a curry for 2 people the following additional ingredients are required:
- Your choice of meat (eg 450grams of Chicken Breast or Lamb Chunks)
- Three medium onions
- 1/4 tin of tomatoes or use 1 cup of water
- Fresh Coriander