Chicken Dopiaza

Submitted by Katy Kat

Chicken Dopiaza

5 from 2 votes
Serving: 4
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 3 large onions
  • 4 garlic cloves
  • 4 skinless chicken breasts
  • 50 ml chicken stock
  • 400 ml passata
  • 2 tbsp tomato puree
  • salt and pepper to taste


  • Add tsp of oil to frying pan and heat till smoking.
  • Add all the spices and fry for 30 seconds.
  • Add onion and diced chicken and brown off.
  • Transfer to the slow cooker and add the stock, tomato puree and passata then leave on low for 6-8 hours

4 thoughts on “Chicken Dopiaza”

  1. Really tasty thanks for posting, a lot of Dopiazas have mango chutney in also, I might experiment. But this is a really tasty, lean curry.

  2. Really lovely easy curry. Made it for the whole family so used mild curry powder. It wasn’t too spicy and the kids loved it. You could use hot curry powder if you wanted more heat. Lovely after warmth glow.

  3. 5 stars
    Could you cook this all directly in the slow cooker rather than browning off the chicken first?
    Sorry if that sounds lazy! Just thinking i could prep the night before and let marinade over night.

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