Parsi Chicken Curry

Name: Parsi Chicken Curry
Prep time: 8 min
Cook time: 35 min
Total time: 43 min
Cuisine: Iranian
Ingredients: 400 g/14 oz can of chopped tomatoes, puréed; 1 tsp ground cumin; 1 tbsp Kashmiri red chilli powder (optional); A pinch of salt; 1 tbsp ginger and garlic paste; 1 tbsp ginger and garlic paste; ½ tsp ground turmeric; 1–2 green chillies, chopped (optional); 250 ml/9 fl oz/1 cup warm water; 3–4 soft dried apricots, halved; A few fresh coriander/cilantro leaves, chopped, to garnish; 1 tsp garam masala, to garnish; 1 tbsp malt vinegar or white wine vinegar; 1 tbsp malt vinegar or white wine vinegar; 600 g/1 lb 5 oz skinless chicken breasts, cut into bite-size pieces; 1 tsp brown sugar; A few fresh coriander/cilantro leaves, chopped, to garnish; A handful of potato sticks, store-bought, to garnish; 1 tsp butter; 2 white onions, finely chopped; 4–5 tbsp neutral oil

Jardaloo Salli Marghi

Preparation info

Serves:
4–5

Difficulty
Easy
Ready in
45 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

A Parsi adventure! Jardaloo Salli Marghi is a beloved Parsi dish that beautifully represents the unique culinary heritage of the Parsi community in India. This chicken curry is made for Navroz/Nowruz, or Parsi New Year (meaning “new day” in Persian), which is celebrated twice annually and reflects the Parsi community’s culinary legacy, brought from Persia to India by Zoroastrians centuries ago. Over time, their cuisine evolved, incorporating elements from Iranian, British, Gujarati and Mumb

Ingredients

Asia
Europe
India
Iran
United Kingdom
Mumbai
Persia
Main course
Gujarat

Parsi Chicken Curry

Jardaloo Salli Marghi

Ingredients

Method

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