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Easy prep
20 minutes

Indian-Style Chicken Dopiaza Curry

with Wilted Greens & Cilantro Rice

Cooking time

20 minutes




790 /serving

Rejoice for curry! This mild dopiaza curry features mouthwatering chicken morsels cooked in garlic, and sweetened by our pre-prepped caramelized onions. Simmer the chicken in a creamy tomato-based curry with buttery wilted greens and plate this trouble-free curry over fluffy rice dotted with cilantro.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 120g Baby spinach (or baby kale)
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 200ml Tomato sauce
  • 165g White rice
  • 50g Caramelized onions
  • 45ml Heavy cream
  • 8g Mellow Mumbai spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)

Contains: Milk, Sulphites

You will need:

Medium pot
Large pot (or high-sided pan)
1 or 2 tbsp Butter
Salt & pepper
Total Fat
26 g
Saturated Fat
11 g
930 mg
Total Carbs
85 g
9 g
49 g
5 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Start the dopiaza curry
While the rice cooks, in a large pot (or high-sided pan), heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel and cut into 1-inch cubes; season with ½ the spice blend and S&P. Add the chicken, garlic and caramelized onions to the pan and cook, 2 to 4 min., turning the chicken often to brown on all sides. Add the tomato sauce and ⅔ cup water (double for 4 portions); season with the remaining spice blend. Bring to a simmer and cook, stirring occasionally, 4 to 6 min., until the flavours have combined and the chicken* is cooked through.
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Finish the dopiaza curry
To the pot of curry, add the spinach, cream and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted; season with S&P to taste.
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Finish & serve
Roughly chop the cilantro leaves and stems. To the pot of rice, add up to ½ the cilantro (to taste) and season with S&P to taste. Divide the finished rice between your bowls. Top with the chicken dopiaza. Garnish the dish with as much remaining cilantro as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.