Parsi Salli Chicken

Ingredients

• 700 g chicken thigh fillets, diced
• 2 maris piper potatoes
• 2 onion, finely chopped
• 4 garlic cloves
• 15 g fresh ginger, grated
• 250 g tomatoes, finely chopped
• 60 g dried apricots, halved
• 1 tsp chilli powder
• 1 tsp ground cumin
• 400 ml vegetable oil for frying

Method

1. 1

   Peel the potatoes and cut into very fine matchsticks, then pat completely dry.

2. 2

   Heat the vegetable oil in a deep pan to 180C and fry the potato straws in batches for 3-4 minutes until golden and crisp, then drain on kitchen paper and season.

3. 3

   Pour off all but 3 tbsp of the oil. Cook the chopped onion over medium heat for 10 minutes until golden, then add the garlic and ginger and cook for 1 minute.

4. 4

   Stir in the chilli powder and ground cumin, then add the chopped tomatoes and dried apricots and cook for 8 minutes until softened.

5. 5

   Add the chicken and 150ml water, cover and simmer for 20 minutes, stirring occasionally, until cooked through with no pink remaining and the sauce has thickened.

6. 6

   Pile the crisp potato straws on top just before serving with rice.