Chicken Dopiaza & Rice
High protein and tasty lunch time curry
Ingredients
Marinated Chicken
- 800 g chicken breast bite-sized chunks
- 100 g 0% fat Greek yoghurt
- 2 tsp kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp kosher salt
- 1 tsp ground coriander
- 1 tsp ground cumin
Rice
- 1 cup basmati rice
- 1 cup water
Gravy
- 3 tbsp ghee
- 2 onions finely diced
- 1 onion cut into petals
- 1 tsp garlic paste (1-2 cloves, pasted)
- 1 tsp ginger paste
- 400 g tin chopped tomatoes
- 200 ml water
- 5 g coriander finely chopped
- 1 tsp kasoori methi
Instructions
- In a large bowl mix all the marinade ingredients until well combined, then allow to marinade for at least 30 minutes.
- Thoroughly wash the rice, then place in a rice cooker with the water and cook until ready.
- Meanwhile, in a pan, heat the ghee over a medium heat. Add the diced onion and cook for 3-4 minutes until golden brown and caramelised.
- Add the ginger and garlic and cook for an additional 1-2 minutes. Add the chopped tomatoes and cook for 3-4 minutes. Add the marinated chicken and continue to cook for 4-5 minutes.
- Add the water, then cover and allow it to cook for 15 minutes. Add the onion petals and continue to cook uncovered for 3-4 minutes. Season to taste, add the coriander and kasoori methi then cook for 1-2 minutes.