Chicken Do-piaza

Recipe Ingredients

4 tablespoons	60ml	Chicken breasts - skinned (large)
4 tablespoons	60ml	Onions - coarsely chopped (large)
1		Fresh ginger root - peeled and chopped
4		Garlic - peeled and chopped
4 tablespoons	60ml	Vegetable oil
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Chili powder
7 oz	198g	Canned tomatoes
6 oz	170g	Warm water
2		Cinnamon sticks - broken up
4		Cardamom pods - split
4		Whole cloves
2		Bay leaves
1 1/4 teaspoons	6.3ml	Salt
2 tablespoons	30ml	Ghee
1 tablespoon	15ml	Onion - thinly sliced (large)
1 tablespoon	15ml	Fresh coriander - chopped

Recipe Instructions

Cut each chicken breast into 3 pieces. Wash and dry well. Place chopped onion, ginger and garlic in a food processor and blend to a smooth paste; add a little water if necessary.

Heat oil in a large pan over a medium heat and add onion puree. Stir fry for 4-5 minutes and then add turmeric, coriander, cumin and chili powder, fry 5 minutes stirring gently. Add juice from canned tomatoes a little at a time to prevent spice from sticking to pan; add chicken and fry over medium heat until it is no longer pink.

Pour in water, cinnamon, cardamom, cloves, bay leaf, salt and tomatoes. Bring to a boil, cover and reduce heat; simmer for about 25 minutes or until sauce is fairly thick; cook a little longer uncovered to thicken sauce if required.

Heat ghee in a separate pan, saute sliced onions and add along with coriander to chicken mixture.

Source:
Bill Wight

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