Fowl Doopiaja Loaf
A hollowed-out bread loaf filled with rich chicken doopiaja curry - tender chicken pieces cooked with fried onions and aromatic spices until thick and flavorful, then baked until golden. An impressive presentation of Anglo-Indian cuisine.
Ingredients
- 1 loaf Large round bread loaf, unsliced (Choose a sturdy loaf with good crust)
- 3 pounds Chicken, cut into 16-18 pieces, bones removed (About 1 whole chicken, deboned after cooking)
- 4 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 2 large Onions, thinly sliced (About 3 cups sliced)
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground garlic or garlic powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt (Or to taste)
- 1 cup Water
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Instructions
- 1Using a sharp knife, carefully pare away all the outer brown crust of the bread loaf without damaging the inner crust. Cut a small square from the top of the loaf, large enough to extract all the crumb from inside. Carefully remove all the soft bread from within, leaving a complete hollow shell with walls about 1/2 inch thick. Set aside the bread shell and top piece.
- 2Heat the ghee in a large pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown, about 8-10 minutes. Remove the fried onions from the pot and set aside on a plate.
- 3In the same pot with remaining ghee, add the turmeric, chili powder, ground ginger, ground garlic, ground coriander, and ground cumin. Fry the spices over medium heat, stirring constantly, until fragrant and darkened slightly, about 2-3 minutes. Be careful not to burn.
- 4Add the chicken pieces and salt to the pot with the fried spices. Stir well to coat all pieces with the spice mixture. Fry over medium-high heat, stirring occasionally, until the chicken is well browned on all sides, about 10-12 minutes.
- 5While the chicken is browning, finely chop the reserved fried onions.
- 6Add the chopped fried onions and 1 cup of water to the pot with the browned chicken. Stir well, reduce heat to low, cover, and allow to simmer gently for about 1 hour. The chicken should become perfectly tender and the liquid should reduce to a thick consistency, about half its original quantity. Stir occasionally to prevent sticking.
- 7Once the curry is cooked and thickened, remove from heat. Carefully remove all bones from the chicken pieces, keeping the meat in large chunks if possible. Return the deboned chicken to the curry and stir gently to combine.
- 8Preheat the oven to 375°F (190°C).
- 9Place the hollowed bread shell on a baking sheet. Carefully spoon the chicken doopiaja curry into the bread shell, filling it to the top. Include as much of the thick gravy as the shell will hold without overflowing. Replace the square top piece of bread.
- 10Place the filled bread loaf in the preheated oven and bake until the bread is heated through and turns a light golden brown, about 15-20 minutes. Watch carefully to ensure the bread doesn't burn.
- 11Remove from oven and serve hot. To serve, slice the loaf into thick wedges, ensuring each portion contains both bread and curry filling.
