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Chicken and Apricot Curry with Potato Straws (Sali Murghi)

A Parsee dish featuring chicken, soft apricots, and jaggery for a sweet and sour balance, topped with crisp potato straws.

IndianChickenDinnerCurrySweet And SourApricot
Estimated Nutrition
Calories
786.3
kcal / serving
3145.2 kcal total
Carbs
59.6g
per serving
238.4 g total
Fat
35.7g
per serving
142.8 g total
Protein
56.1g
per serving
224.5 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Jaggery
or soft brown sugar
CondimentsSauces
3
tbsp
White Wine Vinegar
Fruits
150
g
Soft Dried Apricots
Meat
1
kg
Chicken
jointed into 8 pieces or skinned pieces
NutsSeeds
1
tsp
Salt
for seasoning potatoes
6
piece
Black Peppercorns
whole
5
piece
Cloves
whole
2
piece
Green Cardamom Pods
lightly bruised
2
piece
Kashmiri Chillies
dried
4
cm
Cinnamon Stick
piece
1
tsp
Salt
for curry
3
clove
Garlic
crushed
1.5
tsp
Kashmiri Chilli Powder
1
tsp
Ground Cumin
1
tsp
Ground Coriander
1
tsp
Garam Masala
0.5
tsp
Ground Turmeric
1
handful
Coriander
chopped
OilsFats
500
ml
Vegetable Oil
for deep frying
3
tbsp
Vegetable Oil
for the curry
Vegetables
250
g
Chip Potatoes
peeled, cut into matchsticks, soaked in cold water for 15 minutes
1
piece
Onion
finely chopped
100
g
Tomatoes
finely chopped
4
cm
Fresh Root Ginger
finely grated

Method

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