Chicken Dupiaza Curry

4 medium onions, 2 chopped and 2 sliced
1 kg chicken, cut into large pieces
1 tbsp ginger and garlic paste
2 tbsp oil
2 tsp ground coriander
2 tsp cumin powder
½ tsp ground turmeric
½ tsp chilli powder
4 tbsp plain yoghurt
2 ½ cups (620ml) water
2 tomatoes , peeled and finely chopped
2 tsp salt
½ tsp garam masala
1 tbsp fresh coriander leaves , chopped

Put the chopped onions, ginger, and garlic into a blender and blend to a paste. Set this aside.

Heat 2 tbsp oil in a large deep-frying pan over a medium heat. When the oil is hot, put in the sliced onions and stir fry them until they are slightly crispy and reddish-brown.

remove the onions from the oil and set aside.

Remove the pan from the flame and add the blended paste mixture to the oil.

Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned brown.

Now add in the coriander, cumin, turmeric and chilli powder and stir.

Then add in 1 tablespoon yogurt and stir for 30 seconds or until the yogurt is mixed well into the sauce. Do the same with remaining yogurt, 1 tablespoon at a time.

Add the chicken pieces and stir them for a minute until they are well coated with the yogurt mixture.

Pour in the water and add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.

Cover the pan and reduce the heat to low, whilst leaving to cook for 20 minutes.

Sprinkle in the garam masala and the fried onions. Mix and leave to cook, uncovered, on a medium heat for 7-8 minutes or until the sauce reduces and thickens.

Skim off the fat and put the chicken in a warm serving dish. Sprinkle the chopped coriander over the top to garnish.