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Chicken and apricot curry with potato straws (sali murghi)

This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch.

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For the sali (matchstick potatoes)

  • 250g/9oz chip potatoes such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes
  • vegetable oil, for deep frying
  • 1–2 tsp salt

For the curry