BBC navigation

BBC

Chicken and apricot curry with potato straws (sali murghi)

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.

Ingredients

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

Preparation method

  1. Drain the potatoes and dry on kitchen paper. Heat the vegetable oil in a deep pan over a medium heat until hot (or heat a deep-fat fryer to 180C/350F). CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the potatoes in batches until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt.

  2. For the curry, heat the oil in a heavy-based pan or karahi over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for 10 minutes, or until softened and golden-brown.

  3. Stir in the tomatoes and salt and simmer for 2–3 minutes, then add the ginger, garlic, chilli powder, cumin, coriander, garam masala and turmeric and cook for a minute.

  4. Add the chicken pieces to the pan and cook, stirring, for 2–3 minutes, or until well coated with the spice mixture, then add the jaggery, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 30–40 minutes, or until the chicken is cooked through and tender, and the sauce is reduced to a rich, thick consistency.

  5. Serve with the potato sticks heaped on top, and scatter with coriander.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Rick Stein's India Episode 2 bbc_two Rick Stein's India

Next on

BBC Two

12:00pm Saturday 26 July

Rick Stein savours the British-influenced dishes in Kolkata and Chennai.

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss