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Chicken Dopiaza

Slimming World extra easy syns: 1.0 per portion
Serves: 4
Preparation time: 60 minutes
Cooking time: 60 minutes

A tasty Indian dish, based on a twice cooked onion sauce

Ingredients

  • 500 gms - Chicken breast, cut into chunky cubes
  • 1 tbsp - Lemon Juice
  • 1 tsp - Salt
  • 2-3 - Med/Large onion; roughly chopped (1)
  • 1 - Green Pepper; roughly chopped
  • 2 - Dried red chillies
  • 2-3 squirts - Fry Light
  • 200ml - Water
  • 3 - Red onions; quartered (2)
  • 2cm - Ginger, grated
  • 3 - cloves of Garlic, crushed
  • 1 tbsp - Ground coriander
  • 2 tsp - Ground cumin
  • ½ tsp - Ground cinnamon
  • 1 tsp - Turmeric
  • 2 tsp - Garam massala
  • ½ - can of chopped Tomatoes
  • 1 tbsp - Tomato puree
  • 2 - Cardamon pods, split and ground
  • 2 - Cloves, ground
  • 8 floz - Warm water
  • 3 tbsp - Coriander leaves, chopped
  • Salt & Pepper

Method

  1. Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the bowl and set aside for 15-20 minutes.
  2. Put the large onions(1), ginger, garlic and red chillies with 2-3tbsp of water in a blender or food processor and make a puree.
  3. Heat the a saucepan over a medium heat, spray with Frylight or 1tsp oil and fry the red onions(2) until they start to soften (3-4 minutes). Add the water if they start to catch. Stir frequently to ensure even cooking.
  4. Add the pureed ingredients, (onion, ginger, chillies and garlic) and fry for 4-5 minutes, stirring frequently. Add the ground coriander, garam masala, cumin and turmeric, stir and fry for 30 seconds.
  5. Blend the tomatoes and add to the pan. (if you prefer you can leave them chopped straight from the can)
  6. Stir-fry for 2-3 minutes and add the chicken. Increase to high and cook the chicken for 4-5 minutes, or until it loses its pink colour.
  7. Add the green peppers, tomato puree, cinnamon, cardamom and cloves. Stir-fry for 30 seconds and add the water. Bring to the boil, reduce heat to low and cover the pan.
  8. Cook for 20 minutes stirring occasionally. Remove the lid and increase heat to medium. Add the coriander leaves. Stir-fry for 1-2 minutes, season to taste, remove from the heat and serve with rice.
Saturday the 15th of October, 2011 3:00 PM
Tip
If you want to make the sauce the day before, do everything except step 6 and do not add the fresh coriander. Then on the day add the chicken and reheat the sauce, then add the fresh coriander and serve. I must say it seems to give the sauce a bit more depth of flavour.
tomato