Chicken Dopiaza Recipe, Indian Curry With Onions

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This Indian Chicken Dopiaza recipe is a simple and tasty curry recipe loaded with sweet caramelized onions in each bite! Easy to make at home, this fantastic curry is loaded with tender chicken, bell peppers, onions, and a creamy tomato sauce.

 Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread for a complete meal!

Chicken Dopiaza is a classic Indian dish loaded with onions cooked two different ways. I decided to make a version at home, which stood up pretty well to our favorite Indian restaurant. It’s one of our favorite weeknight meals, with a fantastic tomato base sauce.

Succulent chicken is simmered in a warm mix of tomatoes, vegetables, lots of onions, and spices, and served with a creamy coconut milk sauce.

Dopiaza translates to double onions – which is fitting for this dish as onions are added twice during cooking. The first batch of onions is slow cooked, and the second batch is added in half way during cooking, which gives the dish a bright fresh finish.

This Chicken Dopiaza Recipe Is:

• Bright
• Fresh
• Warmly Spiced
• Loaded with flavor
• Versatile
• Creamy
• A great recipe for Indian takeout!

A Great Versatile Curry Recipe!

This chicken dopiaza recipe is the perfect vehicle to use up any older produce or veggies you have on hand. Add your favorite ingredients and enjoy, this is one of our favorite Indian recipes!

A great recipe to throw extra bell peppers, onions, and tomatoes into a flavorful sauce with perfectly cooked chicken. This dish has a mild taste, which is a great dish for the whole family.

Ingredients You’ll Need

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Chicken:  I used a boneless skinless chicken breast for this recipe, but you can use dark meat chicken thighs if you prefer. Make sure you are adding about 2lbs to the dish.
• Onions: you need a large quantity of onions for this tasty dish, chopped into large chunks. I used about 3lbs for this dish! Vidalia onions or sweet yellow onion wedges are perfect. You could use red onions for an extra kick.
• Fresh garlic cloves
• Diced Tomatoes:  I only use no salt added diced tomatoes, or chopped tomatoes or crushed tomatoes.
• Chicken broth or chicken stock
• Bell Peppers: for a bright crunchy texture
• Ground coriander
• Ground cumin
• Coconut Oil
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk.
• Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor from ground turmeric, ginger, curry powder, and ground fenugreek leaves.
• Cilantro: fresh chopped cilantro makes a fantastic garnish.

How To Make This Recipe

1. In a large Dutch oven or heavy bottom pot, heat the coconut oil over low-medium heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sauté on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
2. Add the chicken pieces to the Dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chicken to get coated in the spices. Sautee chicken for about 10 minutes in the onions and spices.
3. Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
4. Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.

Dietary Modifications

This recipe is dairy free, and contains no dairy products.

For a vegetarian version, you can use tofu or chickpeas instead.

Modern Meal Prep Chicken Recipes For the Win!

This Indian chicken onion stew is the perfect recipe for healthy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. Browse all our meal prep recipes.  

With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! 

More Modern Chicken Recipes You’ll Love

• Chicken with Cilantro Crema Recipe
• Creamy Jerk Chicken Pasta
• Crispy Honey Garlic Chicken Bites
• Turmeric Black Pepper Chicken
• Jerk Chicken Pineapple Bowl

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Chicken Dopiaza

By: Kelly Jensen

This Indian Chicken Dopiaza recipe is a simple and tasty curry recipe loaded with sweet caramelized onions in each bite! Easy to make at home, this fantastic curry is loaded with tender chicken, bell peppers, onions, and a creamy tomato sauce.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Indian

Servings 8 servings

Calories 379 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 2 tablespoons coconut oil
• 3 large sweet onion sliced
• 6 cloves garlic minced
• 2 lbs chicken breast chopped into ~1 inch cubes
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic salt
• 1/4 teaspoon Cayenne Pepper or Red Chili Flakes to taste
• 28 ounces crushed tomatoes
• 2 cups chicken stock
• 2 bell pepper chopped
• 1 cup coconut milk unsweetened
• 1/2 cup frozen peas
• freshly ground Tellicherry Black Pepper

Instructions

 

• In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and saute on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
• Add the chicken to the dutch oven, along with the garam masala, turmeric, coriander, garlic salt, and cayenne pepper if using. Stir well to combine and allow the chicken to get coated in the spices. Sautee chicken for about 10 minutes in the onions and spices.
• Add the crushed tomatoes, Vegetable stock, bell pepper, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
• Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.

Nutrition

Calories: 379kcalCarbohydrates: 36gProtein: 33gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 74mgSodium: 1163mgPotassium: 1803mgFiber: 7gSugar: 21gVitamin A: 2577IUVitamin C: 72mgCalcium: 84mgIron: 5mg

Did you make this recipe?Let us know how it was!

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