Indian-Style Chicken Dopiaza Curry
with Wilted Greens & Cilantro Rice
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Rejoice for curry! This mild dopiaza curry features mouthwatering chicken morsels cooked in garlic, and sweetened by our pre-prepped caramelized onions. Simmer the chicken in a creamy tomato-based curry with buttery wilted greens and plate this trouble-free curry over fluffy rice dotted with cilantro.
We will send you:
- 2 Chicken breasts (or 320g chicken fillets)
- 120g Baby spinach (or baby kale)
- 15ml Minced garlic
- 1 Bunch of cilantro
- 200ml Tomato sauce
- 165g White rice
- 50g Caramelized onions
- 45ml Heavy cream
- 8g Mellow Mumbai spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pot (or high-sided pan)
Oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
26 g
Saturated Fat
11 g
Sodium
930 mg
Total Carb
85 g
Sugars
9 g
Protein
49 g
Fibre
5 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 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Start the dopiaza curry
While the rice cooks, in a large pot (or high-sided pan), heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel and cut into 1-inch cubes; season with ½ the spice blend and S&P. Add the chicken, garlic and caramelized onions to the pan and cook, 2 to 4 min., turning the chicken often to brown on all sides. Add the tomato sauce and ⅔ cup water (double for 4 portions); season with the remaining spice blend. 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 dopiaza curry
To the pot of curry, add the spinach, cream and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted; season with S&P to taste.
Finish & serve
Roughly chop the cilantro leaves and stems. To the pot of rice, add up to ½ the cilantro (to taste) and season with S&P to taste. Divide the finished rice between your bowls. Top with the chicken dopiaza. Garnish the dish with as much remaining cilantro as you’d like. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
