Here is the recipe for SW dopiaza..I eat this on a green day, it's free if you take the chicken as a HEB and you can have loads of rice.
CHICKEN DOPIAZA
Serves 2 (allowing 113g chicken per person)
2 LARGE ONIONS , SLICED (use one AT THE START AND ONE AT THE END)
1 TEASPOON GROUND GINGER (fresh ginger tastes even better)
3-4 GARLIC CLOVES
1 TEASPOON EACH GROUND TURMERIC, CUMIN AND CORIANDER
½ TEASPOON CHILLI POWDER
400G CAN CHOPPED TOMATOES
2 TEASPOON CHICKEN BOVRIL DISSOLVED IN 6 FL OZ WARM WATER
½ TEASPOON GROUND CINNAMON
4 CARDAMOM PODS
2 WHOLE CLOVES
2 BAY LEAVES
SALT
The recipe says PLACE ONION, GINGER AND GARLIC IN A FOOD PROCESSOR AND BLEND UNTIL SMOOTH. TRANSFER TO A FRYING PAN ADD A DASH OF WATER AND COOK FOR 4-5 MINS. (1 TEASPOON OIL is 2 SYNS)To be honest, I throw the whole lot in my slow cooker.
ADD THE TURMERIC, CUMIN, CORIANDER, AND CHILLI POWDER AND CONTINUE TO FRY FOR 4-5 MINS. TRANSFER TO SLO COOKER, or a big saucepan, WITH THE CHICKEN, THE CHOPPED TOMATOES, BOVRIL SOLUTION AND ALL REMAINING SPICES. COOK UNTIL CHICKEN IS TENDER.
(if your sauce is too runny, which it often is if you use a slo cooker,REMOVE MEAT AND REDUCE SAUCE BY BOILING IN A SAUCEPAN). Add the REMAINING ONION, BRING TO THE BOIL, (PUT CHICKEN BACK IN) AND SIMMER FOR 20 MINS.Scatter with loads of fresh coriander, buy a fresh plant for about 70p in the supermarket.
The bran cake I'm told, is like a non-sticky malt loaf. Someone find the recipe!!!