SW recipe: chicken dopiaza


  • 2 large onions, 1 roughly chopped and 1 cut into 8 wedges
  • 3 garlic cloves, crushed
  • 30g fresh root ginger, peeled and finely chopped
  • 3 tbsp tomato purée
  • 227g can chopped tomatoes
  • 1 chicken stock cube, crumbled
  • 2 level tsp sweetener
  • 4 tsp Schwartz garam masala
  • 2 tsp Schwartz medium curry powder
  • ½ tsp Chinese five-spice powder
  • 2 medium red onions, each cut into 8 wedges
  • Low-calorie cooking spray
  • 4 skinless and boneless chicken breasts, cut into bite-size chunks
  • 200g cherry tomatoes


  1. Preheat your oven to 220°C/fan 200°C/gas 7.
  2. Put the roughly chopped onion, garlic, ginger, tomato purée, tomatoes, stock cube, sweetener and all the spices in a large saucepan over a high heat. Stir in 500ml boiling water and bring to a simmer, then reduce the heat to low, cover and cook for 15 minutes. Whizz until smooth using a stick blender or food processor.
  3. Meanwhile, put the remaining onions in a large non-stick roasting tin, spray with low-calorie cooking spray and toss well. Roast for 15-20 minutes, turning halfway.
  4. Add the chicken, cherry tomatoes and roasted onions to the sauce and simmer for 15 minutes or until the chicken is cooked.
  5. Season to taste and serve hot with rice and Speed vegetables or cauliflower rice for an Extra Easy SP day.
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