Indian Chicken Recipes - Parsi Chicken Curry (Salli Murgh) Recipe

Ingredients

• 2 tablespoons oil

• 2 medium onions, sliced

• 1 green chili, sliced

• 1/2 teaspoon crushed garlic

• 1/2 in (1 cm) ginger

• 1 teaspoon ground turmeric

• 1/4 teaspoon ground red pepper

• 1/4 teaspoon ground white pepper

• 1/4 teaspoon ground cumin

• 1/4 teaspoon cinnamon

• 2-3 medium tomatoes, quartered

• 1/4 cup (60 ml) water

• 1 lb (500 g) boneless chicken, cut into bite-sized pieces

• 1 teaspoon salt

• 1 teaspoon sugar

• 5-6 dried apricots, halved (optional)

• 2 tablespoons cream

• 1/4 teaspoon Garam Masala

• Fresh coriander leaves (cilantro), to garnish

Potato Straws

• 2 lbs (1 kg) potatoes, peeled and finely shredded

• Oil for deep-frying

• Salt

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Method:

1. Heat the oil in a wok and stir-fry the onion until golden brown. Add the chili, garlic, ginger, turmeric, red pepper, white pepper, cumin and cinnamon and continue to stir-fry for 3 to 4 minutes. Add the tomatoes and cook for about 5 minutes until the tomatoes turn pulpy. Place into a blender or food processor with the water and blend to a smooth paste. Set aside.

2. Stir-fry the chicken in the wok for 5 minutes, add the onion-tomato paste, salt, sugar and enough water to cover the chicken. Simmer uncovered for about 5 minutes until the oil begins to separate from the gravy. Add the dried apricots and cook for 5 to 10 minutes until the chicken is tender. Stir in the cream before serving.

3. When the curry is ready, prepare the Potato Straws. Dry the shredded potatoes, heat the oil in a wok until it is very hot and deep-fry the shredded potatoes until crisp and golden. Drain and sprinkle the Potato Straws with salt just before serving to prevent them from becoming soft. When serving, sprinkle the curry with Garam Masala and coriander leaves, and top with the Potato Straws (salli).