I stumbled across a YouTube channel this morning offering a “30 minute” Chicken Dopiaza recipe (an onion-heavy curry dish) and, by this evening, I’d cooked up a version of it.

30 minutes? It probably took me an hour or more in total, including finding the various spices (or the nearest equivalents) and doing all the prep work. I’m sure preparing three different batches of onions ought to figure in the cooking time. However, if you aren’t in a rush, it is a tasty recipe.

I scaled everything down by half and had to make one or two substitutions. For example, my ‘curry mix’ was garam masala (which I have quite a lot of) with some tumeric mixed in. I’d say that the overall dish came out a bit on the wet side. I reckon I could have halved the liquid (the ‘stock’ created by boiling the first batch of onions) in half again, or perhaps it just needed to be cooked over a more intense heat to drive more of the water off. Tasty overall though and I wouldn’t have been too disappointed to get something similar if eating out at a curry house.