Chicken Dopiaza with Mayan Heirloom Squash

Mayan heirloom squash

This popular Northern India chicken curry recipe is adapted from Mridula Bajekar's book "Curry". Dopiaza typically combines two types of onions 'do' (two in Hindi) and 'piaza' (chicken). As I didn't have the chili powder nor the peppercorn called for in the original recipes readily available, I used chili flakes and ground pepper. I'm sure the chili powder would have enhanced the colour of the dopiaza. Although mine might look somewhat anemic, there were no complaints when it came to taste. To make it a more complete dish, I added some mild tasting Mayan squash. It was then served with homemade chapati and basmati rice. 
For all my vegetarian friends out there, this would probably work beautifully with tofu.

Ingredients:
3 tablespoons light olive oil
1 small onion finely chopped
1 large Mayan onion (sweet onion) cut into large pieces (about 1")
2 bay leaves
8 cardamom pods
4 cloves
8 black pepper corns or black pepper (1/4 tsp)
2 garlic cloves, finely chopped
fresh ginger (about a 1"piece) finely chopped
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp ground turmeric
1/4 tsp chili flakes
1/2 tsp salt
4 tomatoes peeled chopped
4 Mayan squash, cut in large pieces
2 chicken breasts cut into 8 pieces

Method:
Heat about 2 tsp of oil in a large saucepan. Saute the Mayan sweet onions until soft. Remove and set aside. 


In the same pan, add the remaining oil and fry the bay leaves, the cardamon pods, cloves, chili flakes or powder if using, and pepper or peppercorns for about 2 minutes.
Add the finely chopped onion, garlic and ginger and fry for an additional 4-5 minutes. Add the remaining spices and continue cooking for a minute or two



Add the tomatoes, squash and water to the pan. Simmer for 5minutes to allow the sauce to thicken.

Add the chicken and continue cooking for 15 minutes more.

Add the reserved onions and cook with the cover on for an additional 10 minutes.