Chicken Dopiaza Curry
with Wilted Greens & Cilantro Rice
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
This mild dopiaza curry features mouthwatering chunks of chicken cooked in garlic and mellow spices, and sweetened by our pre-prepped caramelized onions. It’s simmered in a creamy tomato-based sauce with buttery wilted greens and served effortlessly over fluffy rice dotted with cilantro.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Baby greens (baby spinach or kale)
- 14g Cilantro
- 15ml Minced garlic
- 50g Caramelized onions
- 200ml Tomato sauce
- 160g White rice
- 45ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Large pot
Medium pot
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
27 g
Saturated Fat
10 g
Sodium
840 mg
Total Carb
81 g
Sugars
9 g
Protein
50 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the curry
- Meanwhile, pat the chicken dry and cut into bite-size pieces; season with ½ the spices and S&P.
- In a large pot, heat a generous drizzle of oil on medium-high.
- Add the chicken, garlic and onions. Cook, turning occasionally, 2 to 4 min., until partially cooked.
- Add the tomato sauce, ⅔ cup water (double for 4 portions) and the remaining spices.
- Bring to a simmer and cook, stirring occasionally, 4 to 6 min., until the flavours have combined and the chicken* is cooked through.
Finish the curry
- To the pot of curry, add the spinach, cream and 1 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the spinach has wilted; season with S&P.
Finish & serve
- Roughly chop the cilantro leaves and stems.
- To the pot of rice, add up to ½ the cilantro and S&P; stir well.
- Divide the rice between your bowls.
- Top with the curry.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
