Chicken Dupiaza with Pilau Rice
Ingredients:
For the Chicken Dupiaza:
650g boneless skinless chicken thighs, diced
1 tbsp olive oil
1 onion, halved and thinly sliced
3 cloves garlic, minced
1 tbsp ginger, grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp chili powder
1 tsp garam masala
1 tbsp tomato paste
300ml chicken stock
Salt and black pepper, to taste
1 tbsp lemon juice
Fresh coriander (cilantro), to garnish
For the Pilau Rice:
1 cup basmati rice
1 small onion, finely chopped
3 cardamom pods
1 small cinnamon stick
2 cloves
1 tsp turmeric
2 cups chicken stock
Salt, to taste
Instructions:
To Make the Chicken Dupiaza:
Heat oil in a large pan over medium heat. Add sliced onions and cook until softened and golden.
Stir in garlic and ginger, cooking for 1 minute.
Add cumin, coriander, turmeric, chili powder, and garam masala. Toast spices for a minute.
Stir in tomato paste, then add chicken and cook until lightly browned.
Pour in chicken stock. Cover and simmer for 20–25 minutes until chicken is tender and sauce is slightly thickened.
Season with salt, pepper, and lemon juice. Garnish with fresh coriander.
To Make the Pilau Rice:
Rinse rice in cold water until water runs clear.
In a saucepan, sauté onion in a little oil until soft. Add cardamom, cinnamon, and cloves. Cook for 1 minute.
Stir in turmeric and rice, coating the grains.
Add chicken stock and bring to a boil. Cover, reduce heat to low, and simmer for 10–12 minutes until rice is cooked and liquid is absorbed. Fluff with a fork.
Notes:
You can make this dish ahead and reheat gently.
Adjust the spice level by reducing chili powder if needed.
Leftovers can be frozen for up to 3 months.
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