Poultry Recipes - Chicken Dopiaza

Ingredients

• 5 onions, sliced

• 5 doves garlic, sliced

• 2.5 cm/1 in ginger root, sliced

• 3 green chilies

• 120 ml/4 fl oz/1/2 cup oil

• 12 chicken pieces, skinned

• 15 ml/1tbsp ground cumin

• 5 ml/1 tsp ground turmeric

• 1.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp black pepper

• salt

• 5 ml/1 tsp aniseeds

• 750 ml/1 1/4 pts/3 cups chicken stock

• 2.5 ml/1/2 tsp saffron strands

• 120 ml/4 fl oz/1/2 cup hot milk

• 250 ml/8 fl oz/1 cup natural (plain) yoghurt

• 45 ml/3 tbsp soured (dairy sour) cream

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Method:

1. Blend half the onions with the garlic, ginger and chilies to a smooth paste in a blender or food processor. Heat the oil and fry the chicken pieces until browned on all sides then remove from the pan.

2. Add the remaining onions and fry until soft. Add the cumin, turmeric, chili, pepper, salt and aniseeds and fry for 3 minutes, stirring. Add the pureed mixture and cook for 5 minutes, stirring. Add the chicken and stock, bring to the boil and simmer for 15 minutes.

3.  Meanwhile, soak the saffron in the milk for 15 minutes. Blend together the yoghurt and cream then stir in the saffron milk and stir into the pan, cover and simmer for a further 15 minutes until the chicken is tender and the sauce has thickened.