yield: SERVES 4 prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR
Chicken Dupiaza with Pilau Rice – create the perfect Indian takeaway meal at home with this delicious curry recipe using tender chicken thighs and double onions.
Ingredients
For the Chicken Dupiaza
- 650g (22.9oz) boneless skinless chicken thighs (raw)
- 320ml (1.35 cups) of Chicken Stock
- 2 Teaspoons fresh grated Ginger
- 4 Garlic Cloves Crushed
- 2 teaspoons Turmeric Powder
- 2 teaspoons of cumin seeds
- 2 teaspoons of ground coriander
- ½ to 1 teaspoon of Chilli Powder (deggi mirch which is hot) *amount depends on how spicy you like it.
- 2 Teaspoons Garam Masala Powder
- 4 green cardamom pods
- 500g (17.5oz) of onion, chopped
- 1 large carrot, finely chopped
- 80ml (⅓ cup) Fat-Free Natural Yogurt
- 2 Tablespoons Tomato Puree (paste)
- 2 tsp of ghee (4 syns)
For the pilau rice
- 1.5 cups (260g) of basmati rice (uncooked)
- 1 small onion, diced finely
- 0.5 teaspoon of turmeric
- 8 green cardamom pods
- 8 cloves
- salt to season
- 3 cups (720ml) of water
- cooking oil spray
Instructions
- Bring a small pan of water to the boil and add half of the chopped onions (250g). Boil until soft, drain and puree with a hand blender or in a food processor. Set aside – this is your onion puree
- Heat a deep frying pan over medium-high heat, add the ghee until melted. Add in the remaining onion and carrots and fry for a few minutes to soften.
- Add the garlic, ginger, cumin, coriander, turmeric, chilli powder, garam masala and tomato paste (puree) and stir until paste-like. Add a little drop of water to prevent sticking if needed.
- Add the chicken thighs, and mix to coat with the paste.
- Pour in the stock and add the cardamom pods. Add in the onion puree and bring to a boil, then reduce heat slightly and simmer for 15-20 mins. The liquid should have reduced down into a thick gravy that coats the chicken. So if it is still liquidy, turn up the heat a little to allow it to bubble gently.
- Spoon some of the gravy into the yoghurt, to bring the yoghurt to room temp and then remove dupiaza from the heat and stir in the yoghurt.
- It is ready to serve with the pilau rice and any other choice of sides.
- Spray a deep frying pan with some cooking oil spray, add the onion and fry until softened.
- Add in the rice, turmeric, pinch of salt, cloves and cardamom pods and stir until all coated.
- Pour the water, bring to a boil, then reduce heat and simmer until all liquid is absorbed.
- Once the liquid is absorbed, add a lid, turn off the heat and leave for 10 minutes. Do no stir through the whole cooking process.
- Once ready to serve, stir through some chopped coriander (cilantro).
- Enjoy!!
Notes
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Slimming World – 1 syn per serving
- Green WW Smart Points – 12 per serving (or 9 if using shrimp or chicken breast) – 5 per serving if you serve with cauliflower rice
- Blue WW Smart Points – 12 per serving (or 9 if using shrimp or chicken breast) – 5 per serving if you serve with cauliflower rice
- Purple WW Smart Points – 12 per serving (or 9 if using shrimp or chicken breast) – 5 per serving if you serve with cauliflower rice
- Gluten Free – use gluten free stock
- Dairy Free – use oil of choice instead of ghee and omit the yoghurt
SUITABLE FOR FREEZING