Chicken dopiaza – non-dairy

It’s been a few weeks since I last posted. A new contract plus the very long hours I’ve been putting in for the client in response to the Covid19 crisis have meant I’ve not had the time.

My wife was feeling under the weather today and asked for a chicken dopiaza so here it is. It just means double onions; sliced and finely chopped but I’ve also used two different types. I hope you like it.

Serves: 4


  • 500g chicken breast cut into 3cm chunks
  • 1 tbsp vegetable oil
  • 2 white onions
  • 2 red onions
  • 1 tsp salt
  • 0.5 tsp garam masala
  • 0.5 tsp ground cayenne pepper
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp ground tumeric
  • 3 tsp finely chopped ginger
  • 3 cloves garlic
  • 5 tbsp soya milk
  • 400g chopped tomatoes
  • 3 tbsp water


  • Very finely chop 1 red, 1 white onion and the 3 garlic cloves. Put them in a bowl to one side.
  • Crush the coriander and cumin seeds using a pestle and mortar (or whatever you have that can do this…maybe in a plastic bag and hitting with a rolling pin). Put the crushed seeds, the tumeric, garam masala and the cayenne pepper into another bowl for later.
  • Thinly slice 1 red onion and 1 white onion.
  • Heat the oil in a large pan. Add the sliced onions and cook until starting to go crispy and light brown. Stir occasionally to stop them sticking. Put them to in a bowl, keeping as much of the oil in the pan as you can. Keep these for later.
  • Now add the finely chopped onions and spices to the pan. Cook until they start to brown off.
  • Add the crushed seeds and spices. Mix well and cook for another minute.
  • Pour in the soya milk a little at a time, mixing well.
  • Place the chicken in the pan, then the tomatoes and stir well until thoroughly coated.
  • Stir the water in, bring to the boil then turn the heat right down, cover the pan and cook for at least 20 minutes.
  • Remove the lid and add the cooked, sliced onion. Mix well and leave to cook with the lid on for about 5 minutes to thicken it up a little.
  • Serve with rice.

One Comment Add yours

  1. ejnorris2019 says:

    Sounds lovely x


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