Dopiaza Curry Kit Recipe (With Video)

When you think of classic British Indian takeaway, the Dopiaza is a dish that immediately springs to mind. Known for its bold use of onions — both cooked into the sauce and sprinkled on top — Dopiaza offers a unique depth of flavour that has made it a firm favourite on takeaway menus across the UK. Meaning “double onions” in Persian, this dish is believed to have originated in the royal kitchens of the Mughals, and over the centuries, it has evolved into a beloved staple of British Indian cuisine.

In the world of takeaway curries, Dopiaza holds a special place thanks to its complex yet approachable flavor. While dishes like Madras or Vindaloo bring intense heat, Dopiaza strikes a perfect balance of spices without being too fiery. This makes it an ideal choice for those who enjoy rich, hearty flavours without an overwhelming level of spice.

The Dopiaza Curry Kit will allow you to create a restaurant quality dish at home that focusses on convenience but doesn’t compromise on quality.

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• Do not use any less oil than advised in the recipe and do no use lower calorie alternatives like fry light. Doing either of these will mean the spices will burn, taste bitter and completely ruin the dish.
• If you prefer a drier curry, use slightly less stock.
• Suitable for freezer storage for up to 6 months.

Dopiaza – Curry Kit Recipe

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Prep Time 5 mins

Cook Time 20 mins

Servings 4

Ingredients

  

• 0.5 bag Dopiaza Curry Kit
• 15-20 pieces cooked chicken (chicken tikka is best), beef lamb or paneer pieces
• 4 tbsp vegetable oil Do not use any less or use any less calorie substitutions such as fry light. It will turn the dish bitter.
• 1 onion roughly chopped into chunks
• 1 pepper roughly chopped into chunks
• 300 ml chicken or vegetable stock
• 300 g tomato passata
• 1 bunch freshly chopped coriander optional garnish
• 1 tbsp crispy onions optional garnish

Instructions

 

• Cook your meat/paneer of choice. I always recommend chicken tikka using my tikka spice blend, for this dish.
  
• Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
  
• Add 1 tbsp vegetable oil into a pan and cook the onions and peppers in 0.5 tsp of salt until the onions turn slightly golden. Remove from the pan and set aside.
  
• Add 3 tbsp vegetable oil into the same pan onto a medium-low heat and after 30 seconds, add the mix and cook for 3 minutes, stirring frequently.
  
• Add 200ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
  
• Add 300g of passata and cook on a medium heat for 5 minutes, cover, stirring occasionally.
  
• Add cooked meat or paneer, the part cooked onions and peppers along with 100ml chicken stock, cover and cook on a medium-low heat for 6 minutes, stirring every two minutes.
  
• Serve with a chopped coriander and crispy onion garnish.
  

Video