Chicken Do Pyaza

Chicken Do Pyaaza cooked in a variety of spices, yogurt and kaso
AuthorHungry PandaCategoryDifficultyAdvanced
Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
For the rice
 4 rice measuring cups of basmati rice
For the curry
 800 g diced chicken
 8 tbsp vegetable oil
 1 large white onion, thinly sliced
 1 stick 7.5cm/3 inch piece of fresh root ginger, peeled and grated
 4 garlic cloves, minced
 1 tsp dried fenugreek leaves kasthoori methi
 2 tbsp garam masala
 1 ¼ tsp ground chilli powder
 ¼ tsp ground turmeric
 1 tbsp ground cumin
 1 pierced green chilli
 6 peppercorns
 3 large white onions, cut in half and thinly sliced
 2 tsp tomato purée (heaped)
 4 sticks fresh coriander / cilantro, leaves and stalks chopped
 1 tsp sugar
 200 ml water
 2 tsp salt
1

Add the rice (4 cups) to the white rice level 4 line on your rice cooker bowl. Select the WHITE RICE function and press START.

2

Add 2 tbsps of the oil in a large heavy pan and put on medium-high heat. Add the diced onion, ginger, fenugreek and garlic and fry for 6-8minutes or until the onion softens / turns golden brown.

3

Add the diced chicken until it's sealed

4

Add the ground turmeric, chilli powder, garam masala, ground cumin and peppercorns then stir to coat the chicken with the spices.

5

Add the tomato puree, sugar then the water, salt, pierced chilli and raise heat to boil.

6

Reduce the heat to low and simmer gently, partially covered, for 30 minutes or until the chicken is cooked through.

7

Whilst the curry cooks add 6 tbps of oil and add the finely sliced onions to another pan.

8

Add a pinch of salt and cook on a medium heat until the onions are completely brown, sweet and tangled.

9

Then when ready stir through the fresh coriander and caramelised onions to the curry and serve next to rice.

Ingredients

For the rice
 4 rice measuring cups of basmati rice
For the curry
 800 g diced chicken
 8 tbsp vegetable oil
 1 large white onion, thinly sliced
 1 stick 7.5cm/3 inch piece of fresh root ginger, peeled and grated
 4 garlic cloves, minced
 1 tsp dried fenugreek leaves kasthoori methi
 2 tbsp garam masala
 1 ¼ tsp ground chilli powder
 ¼ tsp ground turmeric
 1 tbsp ground cumin
 1 pierced green chilli
 6 peppercorns
 3 large white onions, cut in half and thinly sliced
 2 tsp tomato purée (heaped)
 4 sticks fresh coriander / cilantro, leaves and stalks chopped
 1 tsp sugar
 200 ml water
 2 tsp salt

Directions

1

Add the rice (4 cups) to the white rice level 4 line on your rice cooker bowl. Select the WHITE RICE function and press START.

2

Add 2 tbsps of the oil in a large heavy pan and put on medium-high heat. Add the diced onion, ginger, fenugreek and garlic and fry for 6-8minutes or until the onion softens / turns golden brown.

3

Add the diced chicken until it's sealed

4

Add the ground turmeric, chilli powder, garam masala, ground cumin and peppercorns then stir to coat the chicken with the spices.

5

Add the tomato puree, sugar then the water, salt, pierced chilli and raise heat to boil.

6

Reduce the heat to low and simmer gently, partially covered, for 30 minutes or until the chicken is cooked through.

7

Whilst the curry cooks add 6 tbps of oil and add the finely sliced onions to another pan.

8

Add a pinch of salt and cook on a medium heat until the onions are completely brown, sweet and tangled.

9

Then when ready stir through the fresh coriander and caramelised onions to the curry and serve next to rice.

Chicken Do Pyaza