Jardaloo Murghi ma Salli
A Parsi-inspired dish: Chicken cooked with apricots and tomatoes come together in a rich tangy and mildly sweet sauce
Servings 4 -6
Ingredients
- 800 gms chicken on the bone I used chicken thigh and legs
- 1 cup dried and pitted apricots
- 2 tablespoons oil
- 5 whole green cardamom
- 1 tsp cinnamon powder
- 2 large onions sliced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 large tomato chopped (or substitute with 3/4 cup tomato puree)
- 1 tsp mild red chili powder or substitute with paprika powder
- 1/4 tsp turmeric powder
- Salt to taste
- 1/ cup grated jaggery unrefined cane sugar or substitute with 1 tsp sugar
- 1 tablespoon
- 2 tablespoons apple cider vinegar
- For the potato salli:
- 2 medium sized potatoes
- Oil for deep-frying
Instructions
- Soak the apricots in a cup of hot water to soften them
- Heat the oil in a non stick pan. Add the green cardamoms saute till fragrant.
- Add the onions and sauté for two minutes.
- Add the garlic paste and ginger paste and continue to saute.
- Add the tomatoes (or puree) and cook for a further 2 minutes.
- Add the red chilli powder (or paprika powder), turmeric powder, cinnamon powder and cook on low heat for a minute more.
- Add the chicken and one cup of water. Mix and add the jaggery (or sugar)
- Cover and cook until the chicken is almost done. Add the apricots and simmer for two minutes.
- Add the vinegar and simmer for a further 5-7 minutes or till the chicken is completely cooked.
- To make the salli:
- Peel and cut the potatoes into very fine julienne strips. Deep fry these in vegetable oil until crispy.
- To serve, plate the chicken in a bowl and top with the salli.
Notes
Jaggery is an unrefined traditional cane sugar that is popular in Indian cuisine. In Switzerland, it is available at local Indian and Sri-Lankan stores and can also be ordered online from www.swissrasoi.com