Chicken Dopiaza with Cumin Roast Potatoes

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's been a while since I've shared a recipe from the Pinch of Nom books, the last time I shared a recipe I had tried and tested was back in November, so it's definitely time to get back into sharing recipes again, and what better recipe to get back on it with this Batch Cooked Chicken Dopiaza, this recipe can be found in the Everyday Light recipe book and found in the Batch Cooking chapter.

If you would to batch cook this recipe, then all you need to do is cool within 2 hours of cooking, then divide the cooked recipe into individual servings, minus the potatoes and freeze immediately.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

2 red onions, peeled and diced

4 garlic cloves, peeled and finely chopped or grated

2.5cm (1in) piece of root ginger, peeled and grated

1 red chilli, deseeded and finely chopped

500g chicken breast (skin and visible fat removed), diced

1 tbsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 x 400g tin chopped tomatoes

200ml chicken stock (1 chicken stock cube)

1 red pepper, deseeded and diced

1 tbsp chopped fresh coriander

For the Potatoes:

700g potatoes, scrubbed and cut into large dice

1/2 red onion, peeled and finely diced

Low-calorie cooking spray

sea salt and freshly ground black pepper

1 1/2 tsp ground cumin

Start off by pre-heating your oven to 190C/170C Fan/Gas Mark 5.

Next parboil the potatoes for 5 minutes. Drain and place in a bowl.

Add the diced red onion, spray with low-calorie cooking spray, season with salt and pepper, sprinkle the ground cumin over and mix well.

Tip onto an oven tray and cook for 30 minutes or until the potatoes are cooked through and golden brown.

Next, prepare the curry. Spray a large heave-based frying pan or wok with some low-calorie cooking spray, then add the diced onions, garlic, ginger and chilli and cook over a medium heat for 5 minutes.

Next add the chicken to the pan and cook for another 5 minutes until the meat starts to brown slightly.

Stir in the garam masala, cumin and coriander and continue to cook for another minute.

Add the chopped tomatoes and stock, stir well, then bring it back to the boil.

Turn the heat down and simmer for 15 minutes.

Add the red pepper and allow to cook for another 3 minutes.

Stir in the coriander and serve with the cumin roast potatoes.

I really enjoyed this dish, the dopiaza and the roast potatoes were really nice and full of flavour and they worked really well together, it's a nice change from having a curry with the usual rice.

This dish is not only perfect as a batch cook dish, but it's also perfect as a fake-away too when you're craving a take away but are either low on cash or on a diet.

This dis is really easy and simple to make, it's perfect for any novice chef.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye