Chicken Dopiaza

I'm having one of those days where I don't even run a comb through my hair until 3:30 in the afternoon. Instead of doing the things on my long to do list, I've spent it watching Numbers and reading Joy the Baker. I know not very productive, but sometimes that is what a person needs. Besides there is always tomorrow for the to do list.

Looking at Joy's pictures has me salivating to try some of her decadent dishes.

Also her pictures are an inspiration. I've come to the realization that I need to take better pictures for my blog. For all of you. First thing I need is better or more props. Unique dishes, cake stands, cutting boards, bowls, etc. Next, I need to save up for a new lens. I'd like a new camera, but my current one is only three years old and I cannot justify the cost of a new one so soon. Finally, I need some photo editing software. And well actually use it.

Chicken Dopiaza

Ingredients:

• 3 tablespoons vegetable oil
• 4 shallots, halved
• 3 dried red chilies
• 6 cardamoms
• 6 black peppercorns
• 2 whole cloves
• 2 bay leaves
• 1 onion, finely chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 cup canned tomatoes
• 4 tablespoons water
• 2 chicken breasts, cut into pieces
• Freshly cooked rice

Directions:

• Heat 2 tablespoons of vegetable oil in a large, heavy bottom pan.
• Add the shallots and cook over low heat, stirring occasionally, for 10 minutes, or until golden.
• Remove with a slotted spoon and reserve.
• Add the remaining vegetable oil to the pan.
• Add chilies, cardamoms, peppercorns, cloves, and bay leaves.
• Cook, stirring constantly, for 2 minutes, or until they give off their aroma.
• Add the chopped onions.
• Cook, stirring frequently, for 5 minutes or until softened.
• Stir in the Garlic paste, Ginger paste, cumin, ground coriander, chili powder, and turmeric.
• Cook, stirring constantly, for 2 minutes.
• Add the tomatoes and their can juices and water.
• Stir well and simmer for 5 minutes, or until slightly thickened.
• Ass the chicken and simmer for 20 minutes.
• Return shallots to the pan and cook for an additional 10 minutes, or until chicken is tender and cooked through.
• Serve immediately over rice.