It’s been awhile. Sorry about that. Me and B&G were experiencing some creative differences last week. I was not feeling particularly creative on the cooking or writing front, and it can’t do it on its own, so therefore, no new posts.
So this is a chicken and onion curry that I found in Saveur and it is called Chicken Dopiaza, but every time I see the name I think of “Dowistrepla” so it has been, and will be, Chicken Dowistrepla in my mind. Feel free to call it what ever you want.
The pictures are not very clear, because this has a lot of really delicious red sauce, which totally covered the chicken (you know, now that I look at this recipe, it could totally be vegetarian if you just left out the chicken and prepared the rest the same way) so there is not really a good picture of the chicken, but there is in fact a chicken thigh in there.
This is pretty easy to put together, and involves a paste made of onions, ginger and garlic that was intriguing, and I was very excited to find other uses for a similar paste, and then as I was cooking it, it turned green, which was odd and would probably preclude its use in anything other than a very tomato-y sauce to cover up that heinous color. Stay tuned for pics. It was weird.
It starts by chopping and slicing lots of onions. Chopping for the paste and slicing to use as a more substantive part of the curry. The chopped onions, several cloves of garlic and some ginger go into the food processor and get pureed until they look like baby food and smell awesome. Then the sliced onions get sautéed and browned in a saute pan
until they look like this
and then you take them out of the pan when they look like this.
Then you are supposed to brown the onion ginger garlic paste that smelled so good. This is what transpired.
And then I noticed something strange happening, and then it kept happening. And then it looked like this.
That is no joke. I have no idea what happened. I decided that since I knew everything that had gone into this paste, and since I knew that nothing could have happened to make this poisonous or bad for me in any way, I would attribute the color discrepancy to color blindness either on my part of the part of the recipe creator, and I carried on.
Next step was to add tomato paste and spices (cumin and coriander which I ground, and turmeric and cayenne) and then suddenly and thankfully, it looked normal.
Then I added tomatoes, chicken, yogurt and salt
And cooked for 20 minutes or so until the chicken was cooked through. Please note that I actually halved this recipe since it is supposed to serve six and I am one. I also used chicken legs instead of cutting up a whole chicken as the recipe recommends. Since I am one. And I wanted to because they were in my freezer.
Also, the recipe says to cook the chicken through, but then to add the onions back in, and some garam masala, and cook for eight more minutes, and makes no mention of removing the chicken from the pan at this point. So actually, I just cooked my chicken for about 15 minutes before I added the onions and the garam masala. I didn’t want to over cook my chicken, that would have been the pits. It also says to add cilantro and quartered serrano chiles before you serve. I did not. I am expanding my horizons. I am not a totally new person.
I served this over basmati rice and did a quick saute of some spinach and it was delicious. And I got three servings out of this. Just like it said, but I am working on my portion control, so I suspect with normal eaters (or my usual self) it would have just been two.
This was mighty tasty. And good leftover. And a good step towards my enjoyment of Indian cuisine. I am even planning on making another curry this week. I am not sure what has come over me. Also this week? Something vegetarian. I am just plain loco these days. But I will also be making some Asian food, and likely some vodka sauce. I am still just me after all. Stay tuned, it might be a bumpy ride.
Chicken “Dowistrepla” (serves 6)
Adapted from Saveur
4 large sweet onions, preferably Walla Walla (I did not have Walla Walla, it wasn’t a problem, unless the onions I used cook up green unbeknownst to me.)
6 cloves garlic
1 one and a half inch piece of ginger, peeled
7 tbl canola oil
5 tbl tomato paste
1 tbl ground coriander
1 tbl ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1/4 cup yogurt
6 whole, peeled canned tomatoes, drained and crushed
1 3-4 lb chicken cut into 6-8 pieces, skin removed (or use 6-8 chicken pieces)
salt to taste
1/2 tsp garam masala
1 tbl chopped cilantro
3 serrano chiles, quartered (this gets a big fat optional in my adaptation.)
Cooked basmati rice, for serving
Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.
Heat oil in an 8-qt. pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18–20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion–garlic paste to pot; cook, stirring, until golden brown (or green) 8–10 minutes. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, about 15 minutes.
Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice