Parsi Chicken with Apricots

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

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<

Asia
India
Main course
Gluten-free

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