Name: Parsi Chicken with Apricots
Yield: Serves 4
Cuisine: India
Ingredients: 1½ tablespoons jaggery or soft brown sugar; 12 dried apricots; 1 large waxy potato; 1 tablespoon salt; oil for deep-frying; 3 tablespoons oil; 1 clove garlic, finely chopped; 2 large onions, finely sliced; 4 cm (1½ inch) piece of ginger, finely chopped; 3 dried chillies; 1.5 kg (3 lb 5 oz) chicken or chicken pieces; 1½ teaspoons garam masala; 1 teaspoon salt; 2 tablespoons tomato paste (purée); 2 tablespoons clear vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

In this delicious parsi dish from mumbai (bombay), the use of dried apricots, jaggery and vinegar give a sweet sour flavour. The potato straws make an unusual garnish and add a contrasting crunchy texture to enhance the recipe.

Ingredients

1.5 kg (3 lb 5 oz) chicken or chicken pieces
3<

Method

If using a whole chicken, cut it into eight pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down either side of the backbone and remove the backbone. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half. Trim off the wing tips.

Heat the oil in a

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Ingredients

Method

Part of