Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Dopiaza => Topic started by: Razor on February 25, 2010, 07:53 PM
-
This recipe comes from the "Authentic Balti Curry" cookbook ISBN 141205592 - X
Per Portion:
2 tbsp vegetable oil
2 garlic cloves, finely chopped
1/2 tsp crushed ginger
1 large onion, chopped into 1/2 inch cubes
2 tsp kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0)
Pinch of salt
1/2 tsp chilli powder
pinch of sugar
A portion of pre-cooked chicken http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0)
125ml or more kushi base sauce http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0)
Fresh coriander leaves to garnish
Place the pan on a moderate heat, and add the vegetable oil
Add the garlic and ginger and fry until golden brown
Add the onion and stir until it softens and begins to turn golden brown
Add the kushi spice and remove from the heat
Then add the salt, chilli powder and sugar
Return to a low heat, stirring constantly. Add the pre-cooked chicken and turn up the heat.
Add the base sauce and bring to the boil
Simmer for 2-3 minutes and garnish with the fresh coriander
Simmer for a further minute - and serve