Chicken Dopiaza Curry Recipe (Gluten Free, Dairy Free)

This Indian Chicken Dopiaza recipe is easy to make at home, with all the flavors of Indian takeout! Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.

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Chicken Dopiaza is one of Brett’s go-to dishes when we go out for Indian food. I decided to make him a version at home, which stood up pretty well to our favorite Indian restaurant. Chicken is simmered in a warm mix of tomatoes, vegetables, and spices, and served with a creamy yogurt sauce.

This Chicken Dopiaza Recipe Is:

• Bright
• Fresh
• Warmy Spiced
• Loaded with flavor
• Versatile
• Creamy
• A great recipe for Indian takeout!

Dopiaza translates to double onion – which is fitting for this dish as onions are added twice during cooking. The base of this chicken dopiaza recipe are sauteed carmalized onions which the chicken cooks over in the pot. Another round of onion is added towards the end which gives the dish a bright fresh finish.

A Great Clean-Out-The-Fridge Curry Recipe!

This chicken dopiaza recipe is the perfect vehicle to use up any older produce or veggies you have on hand. Add your favorite ingredients and enjoy!  A great recipe to throw extra bell peppers, onions, and tomatoes into before they expire.  

What’s In This Chicken Dopiaza Curry Recipe?

• Chicken: we don’t eat meat too often, but when we do we get local meat from our butcher in our town. One of the benefits of living in a rural farming area is that there are lots of local meat selections available! I used a low fat chicken breast for this recipe, but you can use dark meat thighs if you prefer. Make sure you are adding about 2lbs to the dish.
• Onions: I used about 3lbs for this dish! Vidalia onions or sweet yellow onions are perfect. You could use red onions for an extra kick.
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!  I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
• Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  Start with a low sodium broth or bouillon, and add more salt later if needed.
• Bell Peppers: for a bright crunchy texture
• Zucchini: I added one from our garden.
• Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
• Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  This pepper is the same price is buying pre-ground, and has a million times more flavor!  I use these really great tellicherry peppercorns, which I would definitely recommend. 
• Cilantro: fresh chopped cilantro makes a fantastic garnish.

How Do I Make This Chicken Du Pyaza Recipe?

1. In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
2. Add the chicken to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chicken to get coated in the spices. Sautee chicken for about 10 minutes in the onions and spices.
3. Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
4. Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.

Other Easy Healthy Chicken Recipes You’ll Love:

Chicken Dopiaza

The Herbeevore

This Indian Chicken Dopiaza (or Do Pyaza) curry recipe is easy to make at home, with all the flavor of ordering at an Indian Restaurant!  Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine American, Indian

Servings 6 servings

Calories 345 kcal

Ingredients

  

1x2x3x

• 2 tablespoons coconut oil
• 3 sweet onion sliced
• 6 cloves garlic minced
• 2 lbs chicken breast chopped into ~1 inch cubes
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon garlic salt
• 1 28 ounce can crushed tomatoes
• 2 cups chicken or vegetable stock
• 2 bell pepper chopped
• 1 Small zucchini cubed
• 1 cup coconut milk unsweetened
• 1/2 cup frozen peas
• freshly ground Tellicherry Black Pepper
• Cilantro for garnish

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Instructions

 

• In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
• Add the chicken to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chicken to get coated in the spices.  Sautee chicken for about 10 minutes in the onions and spices.
• Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
• Remove pot from heat and stir in the coconut milk and peas to make a thick and creamy sauce.  Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.

Nutrition

Calories: 345kcalCarbohydrates: 14gProtein: 35gFat: 17gSaturated Fat: 12gTrans Fat: 1gCholesterol: 97mgSodium: 695mgPotassium: 946mgFiber: 3gSugar: 6gVitamin A: 1614IUVitamin C: 69mgCalcium: 47mgIron: 3mg

Keyword Chicken and Onion Recipes, Chicken Do Pyaza Gluten Free, Chicken Dopiaza Indian, Chicken Dopiaza Recipe, Chicken Onion Curry, Dairy Free Chicken Dopiaza Curry, Indian Chicken with Onions

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!