In this delicious Parsi dish from Mumbai (Bombay), the use of dried apricots, jaggery and vinegar give a sweet sour flavor. The potato straws make an unusual garnish and add a contrasting crunchy texture to enhance the recipe.
Ingredients: (Serves 4)
- 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
- 3 dried chilies
- 1½ teaspoons garam masala
- 2 tablespoons tomato paste (purée)
- 1 teaspoon salt
- 2 tablespoons clear vinegar
- 1½ tablespoons palm sugar (jaggery) or soft brown sugar
- 12 dried apricots
POTATO STRAWS
- 1 large waxy potato
- 1 tablespoon salt
- Oil for deep-frying
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 chicken over and cut through the cartilage down the center 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 karhai or casserole. Add the onion and stir over medium heat until softened and starting to brown. Stir in the garlic, ginger, dried chilies and garam masala, then add all the chicken pieces. Stir and brown the chicken for 5 minutes, taking care not to burn the onion. Add the tomato paste, salt and 250 ml (8 fl oz/1 cup) water. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
Add vinegar, palm sugar and dried apricots to the pan, cover and simmer for another 15 minutes.
To make the potato straws, grate the potato on the largest holes of a grater, then put in a large bowl with about 1.5 liters (53 fl oz/6 cups) water and the salt. Stir and remove some potato a handful at a time, squeezing and patting it dry on a tea towel (dish towel). Fill a karhai or deep, heavy-based saucepan one-third full with oil. Heat the oil slowly to 160°C (315°F), or until a cube of bread browns in 30 seconds. Add a small handful of potato. Be careful not to add too much as it will make the oil bubble and rise up the pan at first. When the potato is golden and crisp, remove it and drain on paper towels. Cook all the potato straws in the same way.
Serve the chicken pieces garnished with the potato straws.
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