Parsi Sali Marghi
A succulent Parsi chicken curry infused with sweet apricots and warming aromatic spices. Finished with a crown of crunchy, golden potato straws, this tender dish offers a memorable play of tangy, sweet, and savoury flavours.
55min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan and fry the sliced onions until rich golden brown.
2
Add the ginger-garlic paste and saute for a minute until fragrant.
3
Mix in chopped tomatoes, turmeric, red chilli powder, cumin powder, coriander powder, and salt. Cook until tomatoes soften and oil separates.
4
Add the chicken pieces and sear on medium-high heat for 5 minutes until evenly browned.
5
Pour in 1 cup of warm water along with the soaked apricots and bring to a simmer.
6
Cover and cook on low heat for 20 minutes until chicken is tender.
7
Stir in the jaggery, vinegar, and garam masala, simmering uncovered for 5 minutes until sauce thickens.
8
Garnish generously with fresh coriander and crispy sali (potato straws) just before serving hot with warm rotis.
Ingredients
500g skinless chicken, cut into curry pieces
8 dried apricots, soaked in warm water
2 large onions, finely sliced
2 ripe tomatoes, chopped
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
1 tbsp sugarcane jaggery or brown sugar
1 tbsp apple cider vinegar
3 tbsp vegetable oil
1 cup sali (crispy potato straws) for garnish
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.