Instructions

For the Chicken Dupiaza

1. Bring a small pan of water to the boil and add half of the chopped onions (250g). Boil until soft, drain and puree with a hand blender or in a food processor. Set aside - this is your onion puree
2. Heat a deep frying pan over medium-high heat, add the ghee until melted. Add in the remaining onion and carrots and fry for a few minutes to soften.
3. Add the garlic, ginger, cumin, coriander, turmeric, chilli powder, garam masala and tomato paste (puree) and stir until paste-like. Add a little drop of water to prevent sticking if needed.
4. Add the chicken thighs, and mix to coat with the paste.
5. Pour in the stock and add the cardamom pods. Add in the onion puree and bring to a boil, then reduce heat slightly and simmer for 15-20 mins. The liquid should have reduced down into a thick gravy that coats the chicken. So if it is still liquidy, turn up the heat a little to allow it to bubble gently.
6. Spoon some of the gravy into the yoghurt, to bring the yoghurt to room temp and then remove dupiaza from the heat and stir in the yoghurt.
7. It is ready to serve with the pilau rice and any other choice of sides.
8. Enjoy!!

For the Pilau Rice:

1. Spray a deep frying pan with some cooking oil spray, add the onion and fry until softened.
2. Add in the rice, turmeric, pinch of salt, cloves and cardamom pods and stir until all coated.
3. Pour the water, bring to a boil, then reduce heat and simmer until all liquid is absorbed.
4. Once the liquid is absorbed, add a lid, turn off the heat and leave for 10 minutes. Do no stir through the whole cooking process.
5. Once ready to serve, stir through some chopped coriander (cilantro).
6. Enjoy!!