Drain the potatoes and dry thoroughly with kitchen paper.
Heat vegetable oil to 180°C in a deep pan.
Deep-fry potatoes in batches until golden-brown and drain on kitchen paper.
Season crisp potatoes with salt.
Heat oil in a heavy-based pan and fry whole spices for one minute.
Add onion and fry for 10 minutes until golden.
Stir in tomatoes and salt, then simmer for 3 minutes.
Add ginger, garlic, and ground spices, cooking for one minute.
Add chicken and stir for 3 minutes to coat in spices.
Add jaggery, apricots, vinegar, and enough water to cover the chicken.
Simmer covered for 40 minutes until chicken is tender and sauce is thick.
Serve curry topped with potato straws and coriander.