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Chicken Dopiaza


  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1½ tbsp hot curry powder
  • 8 skinless and boneless chicken thighs cut into chunks
  • 100ml natural yogurt plus extra to serve (optional)
  • 1 lime, juiced
  • 1 tbsp ginger and garlic paste
  • 3 large onions, thinly sliced
  • 300ml chicken stock
  • 3 cardamom pods
  • 1 tbsp honey
  • 400g tin plum tomatoes
  • 2 tbsp fresh coriander leaves
  • 1 : 00

    In a bowl mix together the ground spices and curry powder. In a separate bowl add the chicken, yogurt, half the lime juice, half the garlic and ginger paste and a third of the spice mix and toss to coat. Cover and leave to marinate.

    For the curry sauce pre-heat the BBQ, then using the Chef or Paella Pan fry half the onions in a drizzle of oil over a low heat, stirring occasionally. Once the onions are soft and starting to caramelise add the rest of the ginger and garlic puree and half the remaining spices, along with the cardamom and honey. Stir well and cook for a minute before adding the tomatoes, chicken stock, salt and pepper. Simmer for 20 minutes, stirring occasionally, then blend until smooth with a hand blender and pour into a bowl or jug for later.

    Give the pan a wipe out and return to the heat with a dash more oil. Add the rest of the onions and remaining spices, and fry until golden and crispy. This should take about 10 minutes, stirring frequently. Remove the onions from the pan and set aside.

    Add the chicken to the pan along with any marinade and cook on a medium heat to seal for about 5 minutes. Pour in the curry sauce. Reduce the heat a little, cover and simmer for about 10 minutes, or until the chicken is cooked through. Stir in the rest of the lime and coriander. Serve the curry topped with the golden onions and steamed rice, and extra yogurt if you like.