Chicken Dopiaza

INGREDIENTS: 500g boneless chicken (small cubes),

2 medium onions (300g),
8-10g of ginger or paste,
3 garlic cloves or paste,
1 medium tomato or equivalent of tin tomato,
1 small green pepper,
7 tbsp veg /olive oil,
1/4 tsp turmeric,
7 tsp (50g) of
Mr Huda’s Universal Curry Paste,
1/2 tsp chilli powder,
2 bay leaves,
1-2 finger green chilli,
fresh coriander.
1st stage – Curry Base (can be made well in advance).
1. Chop 1 onion and the tomato
into 1/4 s, chop 1/4 green pepper, ginger, 1 garlic clove and a little coriander.

2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
2nd stage
Cut the rest of the onion and green pepper into inch cubes.
2. Heat 1 tbsp of oil on a frying pan on low heat.
3. Add 10g of Mr Huda’s Universal Curry paste and add the above onion and green pepper, stir and leave to cook (low heat & covered) for 5-6 mins or until semi cooked (stirring occasionally).
4. When ready leave to cool ( lid open).
Final stage – Curry
1. Heat 2 tbsp of oil (moderate heat) in a medium sized pan.
2. Add 2 crushed garlic cloves, and the bay leaves and slowly fry until garlic is golden.
3. Add the rest of the Mr Huda’s Universal Curry Paste and the chilli powder  cook for 1 min (stirring regularly).

4. Add the chicken and the ready prepared curry base with a little warm water (around 100-125 ml) and on full heat bring to boil and then leave to gently simmer (moderate heat) for 10/ 15 minutes.
5. Add the ready prepared onion and green pepper and then leave to gently simmer for further 5-10 minutes or until the chicken is cooked or the desired texture(add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
6. Once cooking is nearly over add some chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength