As we all know, the dopiaza means "double onions". So there must be onions cooked in two ways. In truth, in this recipe there are onions cooked in 3 ways! Onion from the curry base, sliced softened onion, and premade bunjarra, for which see my previous post. It also contains a small amount of tomato for a hint of sourness.

One thing that I left out of this recipe is kashmiri chilli powder, which was a pure oversight as I do actually have these chillies in stock. It was done with chicken on a whim: I was just zipping through Sainsbury's and couldn't be bothered to think about cooking anything fancy. But pre-cooking is always needed for BIR recipes.

The chicken was an interesting case with this one, actually: often I have the problem when braising chicken that chilled, or worse, frozen chicken will reduce the temperature of the stock, meaning that it's impossible to get any real idea of how long the chicken's been at the correct temperature. I often ended up overcooking it as a result. This time, I resolved to take more risks, and speculated that even though it took a good ten minutes to bring to the boil after being dunked, that time could still be factored into the cooking time. The results were fine.

Pre frying the softened onion, and precooking the chicken, as you can tell I did rather badly with the quantities here and overflowed the pan frequently.

A familiar method: Activating the precooked sauce, this still using the Edwards base, my last remaining bit of that sauce, which has lastest the better part of 6 months. Draining the precooked chicken, and adding to the pot.

Adding the bunjarra and sliced onions: left, the finished curry, after the addition of coriander. The colours in this one look beautiful!

Served with rice on the side. The flavour of this one is strong and satisfying, but something was slightly off. I'm not quite sure but I get some rather raw spice flavours sometimes. Although, really my palate is not sophisticated enough to differentiate a raw, cooked, or overdone spicing. Regardless, this needs a lot of salt, otherwise the significant pungent flavours can unpleasantly overpower the others. Salt seems to help to keep the pungency in check.