Photo: Swathi Handique
Chicken and apricot curry with potato straws (sali murghi)
24 ingredients
30 min + 1 hr
Serves 4
openrecipes
This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch.
Estimated Nutrition (whole recipe, rough)
414
Calories
9g
Protein
15g
Fat
66g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz chip potatoes
- , for deep frying vegetable oil
- 1–2 tsp salt
- 3 tbsp vegetable oil
- 6 black peppercorns
- 5 cloves
- 2 green cardamom
- 2 dried Kashmiri chillies
- 4cm/1½in piece cinnamon
- 1 medium onion
- 100g/3½z tomatoes
- 1 tsp salt
- 4cm/1½in fresh root ginger
- 3 garlic
- 1½ tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- 1kg/2lb 4oz chickenchicken
- 2 tsp jaggery
- 150g/5½oz ‘ready-to-eat’ soft dried apricots
- 3 tbsp white wine vinegar
- handful coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes