Dinner

Chicken Dopiaza

Named for the double onion — onions cooked twice at different stages for two distinct textures layered into one sauce. A British curry house staple done properly with chicken breast.

Standardhigh_proteinGluten Free
295
kcal
26g
Protein
19g
Carbs
11g
Fat
£2.45
Per Serving
⏱ Prep: 10 min 🍳 Cook: 35 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Breast 2 breasts 660 kcal
Onions 3 medium 126 kcal
Garlic 2 cloves 7.8 kcal
Fresh Ginger 1 tbsp grated 12 kcal
Passata 1 carton 72 kcal
Chicken Stock 150ml 22.5 kcal
Tikka Masala Paste 3.5 tbsp 161 kcal
Ground Cumin 1 tsp 15 kcal
Ground Turmeric 1 tsp 9.4 kcal
Greek Yoghurt (0% fat) 3 tbsp 34.2 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. First onions: slice one onion and cook in coconut oil over medium heat 15 minutes until deeply golden and caramelised. Remove and set aside.
  2. 22. Second onions: dice the second onion. Fry in the same pan with extra oil 5 minutes until just softened. Add ginger and garlic; cook 2 minutes.
  3. 33. Add tikka masala paste, ground cumin, turmeric and coriander powder; stir 1 minute.
  4. 44. Add passata, chicken stock and the second onions. Stir well.
  5. 55. Add chicken breast pieces; cover and simmer 18-20 minutes until cooked through.
  6. 66. Return the caramelised first onions to the pan. Stir in yoghurt and fresh coriander. Cook uncovered 3-4 minutes until sauce is thick and glossy.

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