Chicken Dopiaza
Ingredients
- 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
Method
- 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
Calories379kcalCarbohydrates36gProtein33gFat14gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol74mgSodium1163mgPotassium1803mgFiber7gSugar21gVitamin A2577IUVitamin C72mgCalcium84mgIron5mg