A hearty, thick African stew from Ethiopia with an earthy, rich spiciness, traditionally served with hardboiled eggs. Readymade Madras curry paste is a convenient alternative to the mix of African spices used in the cuisine. This delicious curry is the ideal Saturday night takeaway that is full of much more flavour than your average curry. If you’re not keen on serving it with egg, why not serve with rice instead.
- 125g unsalted butter
- 4 large onions, chopped
- 2 garlic cloves, crushed
- 150g tomato purée
- 1tbsp Madras curry paste
- Salt and freshly ground black pepper
- 400ml chicken stock
- 675g boneless skinless chicken, cut into 5cm cubes
- 2 hardboiled eggs, shelled and halved
- Parsley to garnish
Melt the butter in a large saucepan until bubbling and gently fry the onions and garlic for 10 mins until soft and golden.
Mix in the tomato purée, curry paste and 150ml water. Season well and stir in the stock. Bring to the boil and simmer for 10 mins.
Add the chicken and stir well to coat thoroughly in the sauce. Bring back to the boil, cover and simmer for 30 mins. Remove the lid and simmer for a further 10 mins, stirring occasionally, to reduce and thicken the sauce, until the chicken is tender and cooked through.
To serve, spoon the doro wot on to warm serving plates. Garnish with egg and parsley and serve immediately with flat bread to mop up the sauce.
The traditional seasoning or spice mix for this dish is called berbere. There are readymade mixes available; an authentic one is made up of dried chillies, coriander seeds, cloves, cardamom, black pepper, ajowan and fenugreek.