Chicken Dupiaza

Ingredients

• 3 tbsp vegetable oil
• 1 onion (large, cut into 1-inch chunks)
• 0.5 green bell pepper (cut into 1-inch chunks)
• 1 tbsp garlic and ginger paste
• 1 tbsp mix powder (BIR style curry powder mix)
• 0.25 tsp turmeric powder
• 0.5 tsp chili powder (adjust to taste)
• 0.5 tsp salt (or to taste)
• 1 tbsp tomato paste (diluted with a little water)
• 300 g chicken breast (pre-cooked or raw cubes)
• 300 ml base gravy (Latif's signature base gravy, warmed)
• 1 tbsp fresh cilantro (chopped, for garnish)
• 0.25 tsp garam masala (for finishing)

Steps

1. 1

   Heat the vegetable oil in a pan or wok over medium-high heat.

2. 2

   Add the large chunks of onion and green bell pepper. Sauté for 2-3 minutes until they start to soften slightly but still retain their shape and crunch.

3. 3

   Stir in the garlic and ginger paste and cook for about 30 seconds until the raw smell disappears.

4. 4

   Reduce the heat to low. Add the mix powder, turmeric, chili powder, and salt. Stir quickly to avoid burning the spices.

5. 5

   Add the diluted tomato paste and a small splash of base gravy to create a thick paste with the spices. Cook for 1 minute until the oil begins to separate.

6. 6

   Add the chicken pieces to the pan. If using raw chicken, cook until sealed; if using pre-cooked restaurant-style chicken, toss to coat in the spice paste.

7. 7

   Increase the heat to medium-high and add the remaining base gravy in two stages, stirring well between each addition to emulsify the sauce.

8. 8

   Allow the curry to simmer for 5-7 minutes. The sauce should reduce and thicken, and the oil should rise to the surface (the 'bhuna' process).

9. 9

   Sprinkle with fresh cilantro and a pinch of garam masala. Stir through one last time.

10. 10

    Serve hot with pilau rice or naan bread.

Notes

For the most authentic British Indian Restaurant taste, use a pre-prepared base gravy and pre-cooked chicken. If using raw chicken, ensure it is simmered in the sauce until the internal temperature reaches 165°F (74°C).

Nutrition per serving

• main
• chicken
• curry
• British Indian Restaurant
• dinner
• spicy