(Sali Jardaloo Murgi)
Recipe from A Taste of India by Madhur Jaffrey
Ingredients
1.4kg3lbs whole chicken or chicken pieces, skinned
4whole dried hot red chillies
5cm2-inch cinnamon stick, broken up
1-1/2teaspoonswhole cumin seeds
7cardamom pods
10whole cloves
2teaspoonsgrated fresh ginger
1teaspoonfinely crushed garlic
100g4oz dried sour apricots
1/2cupvegetable oil
225g1/2lb medium-sized onions, cut into very fine half rings
2tablespoonstomato paste mixed with 1 cup of water
1-1/4teaspoonsalt
2tablespoonsdistilled white vinegar
1-1/2tablespoonssugar
For the potato straws:
1tablespoonsalt
200g7oz large potato, peeled
Vegetable oil for deep frying
Instructions
To make the chicken:
If using a whole chicken, cut it into small pieces. For example, divide the chicken legs into 2 and the whole breasts into 4 pieces and place in a big bowl.
Place the red chillies, cinnamon, cumin, cardamon and cloves in a coffee grinder and grind as finely as possible.
Rub in 1 teaspoon of the ginger, 1/2 teaspoon of the garlic and half of the spice mixture on to the chicken, making sure the chicken pieces are coated with the mixture. Set aside for 1 hour.
Place the apricots in a small pan with 2 cups of water and bring to a boil. Turn the heat down and simmer, uncovered, until the apricots are tender, but not mushy. Set them aside to cool.
Heat 1/2 cup of oil in a heavy pan over medium-high heat. Add the onions and fry until they are a reddish-brown in colour. Turn the heat down and add the remaining ginger, garlic and spice mixture. Stir well and add the chicken, browning lightly for about 5 minutes. Add the tomato paste liquid and the salt. Bring to a boil, cover and reduce the heat to low, and simmer for about 20 minutes.
Stir in the vinegar and sugar, cover again and simmer for an additional 10 minutes. Turn off the heat and remove as much fat from the pan as you can.
Place the apricot gently in between the chicken pieces and let them soak in the sauce for at least 30 minutes.
To make the potato straws:
Fill a large bowl with about 8 cups of water. Mix in the salt.
Grate the potato on the coarsest grating blade and place in the bowl of water, stirring them around in the water. Remove one handful of the the potato straws at a time, squeezing out as much liquid as you can. Spread them out on a tea towel and pat as much moisture off as possible.
Put vegetable oil into a wok or frying pan until it is 5cm (2-inches) in depth in the pan. Heat slowly over a medium-low heat. When the oil is hot, this may take 10 minutes, put a small handful of potato straws in the oil. Stir them until they are crisp and golden brown. Remove with a slotted spoon and drain on paper towels.
When ready to serve, heat the chicken on medium-low heat and garnish top with the potato straws.