Victorian Chicken Malay Dopiaza
Victorian Chicken Malay Dopiaza is a traditional Anglo-Indian recipe from the 1860s for a for a classic mild curry of chicken with spices in a thick coconut milk base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Chicken Malay Dopiaza.
prep time
20 minutes
cook time
95 minutes
Total Time:
115 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesChicken RecipesFusion RecipesBritish Recipes
This is a traditional Anglo-Indian recipe redacted from the volume:
THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
Original Recipe
59.—Chicken Malay Doopiaja
The condiments and ingredients are as follow:—One chittack and a half or three ounces of ghee, one
tspful and a half of salt, four tspfuls of ground onions, one tspful of ground
turmeric, one tspful of ground chilies, half a tspful of ground ginger, a quarter of a
tspful of ground garlic, one cup of strong cocoanut milk, and one dozen onions cut lengthways
into fine slices.
Cut up the chicken in the usual manner, warm the ghee, fry and set aside the sliced onions, then fry
brown the ground condiments, after which add the chicken and salt. When fried brown, pour in the
cocoanut milk and the fried onions finely chopped, and allow to simmer over a slow fire: the Malay
doopiaja will be ready in an hour.
Modern Redaction
Ingredients:
1 chicken, cut into serving portions (or 1kg thighs and drumsticks)
90g ghee
1 tsp sea salt
4 tsp onions, pounded to a paste
1 tsp ground turmeric
1 tsp ground chillies
1/2 tsp ground ginger
1/4 tsp garlic, pounded to a paste
250ml (1 cup) thick coconut milk
4 onions, sliced into thin strips
Method:
Place a pan over high heat. When hot reduce to medium-high and add the ghee, followed by the onions. Fry the onions for about 6 minutes, until soft and lightly browned then remove with a slotted spoon and set aside.
Add the spices to the oil remaining in the pan and fry for about 2 minutes, until browned and aromatic. Now add the chicken and salt. Continue frying, turning occasionally, until the chicken is browned all over.
Finely chop the onions and return to the pan along with the coconut milk. Bring to a simmer, cover and cook gently over low heat for about 80 minutes, until the chicken is cooked and tender and the gravy has thickened.
Turn into a warmed serving bowl and bring to the table.
Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.
