Apricot Chicken Curry With MatchStick Potato Fries (Jardaloo Sali Murghi) is delicious and popular Iranian/Parsi semi-dry chicken preparation is slightly sweet and tangy and fruity as the chicken pieces are cooked to perfection with dried apricots (jardaloo) and served with crispy and crunchy matchsticks potato fries (sali)!
Find something you’re passionate about and keep tremendously interested in it.
Happy Wednesday Guys!!
Just 2 more days to the weekend!! Yayyyy!!
And what can I say about the Julia Child saying. So true! Cooking and exploring new diverse cuisine and flavours and creating real food in my kitchen is my passion. I immerse myself in as many cuisine and flavours as possible and the fun part is to develop and create these amazing meals.
Parsi cuisine has always fascinated me. I simply love and adore their Patra ni macchi and Dhansak, Akoori…. well there are loads to mention here.
As a Mumbaite (from Mumbai, India) I frequently used to visit Britannia one of the legendary and oldest Parsi and Iranian cuisine restaurants. The food there is mind blowingly delicious. Their berry pulao, the creamiest caramel custard oh and their Salli boti. It is so yummy!
Well here is another Parsi inspired dish Parsi Style Spicy Scrambled Eggs (Akoori). It is considered as a Parsi breakfast. Eggs are mixed with spices and served with bread.
Today’s recipe Apricot Chicken Curry With Matchstick Potato Fries (Jardaloo Sali Murghi) is a famous well loved Parsi speciality with a Persian and Indian touch.
Jardaloo Sali Murghi (Jardaloo= Apricot, Murghi= Chicken and Sali= Matchstick potato fires) as the name says chicken is slow cooked with this soft ready-to-eat dried apricots, vinegar and jaggery (if you don’t have jaggery you can use brown sugar).
This dish is spicy and tangy and sweetish with a blend of Indian aromatic masalas.
Look at this crispy fried potato sticks (Sali). Isn’t it incredible?!
I can even snack on these crispy babies all day long. These match stick fries are so delicious and so simple to make. Just thinly slice the potatoes and cut into matchsticks and soak these potatoes in salted cold water for 15-20 minutes, then drain the water and dry on a kitchen paper. heat oil on medium heat and deep fry these matchstick potatoes in batches until crispy and golden brown. That simple! 😀
The Parsi’s love to top this Jardaloo ma murghi with Sali, crispy fried potatoes. It is just perfect!
You know we bengalis prepare something very similar (sali) no actually its the same and we call it Jhuri Aloo Bhaja (bengali style potato fries) and we love to serve it as a side with masoor dal and hot steaming rice. Ahh Heaven!
Traditionally this Parsee dish is made with lamb or mutton called Jardaloo Sali Boti (I will be posting the lamb/mutton version of this recipe soon). So be tuned! 😀
But until now enjoy this absolutely delicious and balanced spicy, tangy and sweet dish which is topped with equally delicious Sali (crispy matchstick potato fries) and serve with naan, bread or hot steaming basmati rice!
- 750 gms chicken (I used 6-7 chicken drumsticks)
- 2 medium onion, chopped
- 2 medium tomatoes, chopped
- 1 1/2 tbsp ginger-garlic paste
- ½ tsp ground turmeric
- 2 tsp chilli powder
- 1 1/2 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tsp garam masala powder
- 2-3 tsp jaggery or soft brown sugar
- 100g soft dried apricots
- 2 tbsp white wine vinegar
- Salt to taste
- handful coriander, chopped
- 3 tbsp vegetable oil
- 9-10 black peppercorns
- 5 cloves
- 3-4 green cardamom
- 1½ inch piece cinnamon stick
- 2 dried red chillies
- 2 large potatoes, peeled and cut into matchsticks, soaked in cold water for 15 minutes
- vegetable oil, for deep frying
- 1–2 tsp salt
- Heat the oil in a heavy-based pan over a medium heat. temper the oil with the whole spices and fry for few seconds until fragrant.
- Now add the chopped onion and fry until softened and golden-brown around 10-15 minutes.
- Then stir in the ginger-garlic paste and cook for few minutes until the raw smell disappears
- Add the chopped tomatoes along with salt and sauté for 4-5 minutes or until the tomatoes are broken down and mushy or until you see the oil separating from the masala.
- Now add the turmeric powder, chilli powder, cumin powder and coriander powder and garam masala powder and fry for a minute.
- Now add the chicken pieces to the pan and cook until the chicken pieces well coated with the spice mixture, then add the jaggery, apricots, vinegar and around 11/2 cup of water. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 30–40 minutes, or until the chicken is cooked through and tender, and the sauce is reduced to a rich and thick consistency.
- Serve with the Apricot and Chicken Curry with Crispy fried matchstick potato fries and scatter with coriander.
- Soak the matchstick cut potatoes in salted cold water for 15-20 minutes.
- Then drain the potatoes and dry on kitchen paper.
- Heat the vegetable oil in a deep pan until hot. Deep-fry the potatoes in batches until crisp and golden-brown.
- Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper.
I hope you enjoy making and eating this lovely Apricot Chicken Curry With MatchStick Potato Fries (Jardaloo Sali Murghi) as much as I do. 😀