A traditional Parsi dish, Salli Jardaloo Murgh features tender chicken stewed in a spiced tomato-onion gravy, studded with sweet apricots and topped with crispy potato straws called 'salli'. The apricots lend a lovely fruity tang to the curry, while the salli add a satisfying crunch. Though it has a few components, this recipe is quite straightforward once you organise the prep. The resulting dish is a delightful medley of flavours and textures that exemplifies Parsi cuisine.
Sunrise tip: For extra depth of flavour, marinate the chicken with some ginger-garlic paste, salt, and a splash of vinegar for 1-2 hours before cooking.
Time: 15 minutes
In a large bowl, mix the chicken pieces with salt and Sunrise Turmeric Powder.
Cover the chicken pieces with salt and turmeric and set aside to marinate for 15 minutes while you prepare the other ingredients.
Time: 10 minutes
Heat refined oil in a large pan. Add the sliced onions and sauté until lightly browned. Stir in the ginger garlic paste and cook for 1-2 minutes.
Pour in the chopped tomato and cook until the oil starts to separate.
Time: 20 minutes
Add the marinated chicken to the pan and stir well to coat with the tomato onion masala.
Add the Sunrise Chicken Curry Masala, Sunrise Red Chilli powder and cook for 2-3 minutes on low heat.
Pour in some water, cover, and cook on low heat for 10 to 15 minutes or until the chicken is tender. Stir occasionally and add a splash of water if the gravy gets too thick.
Time: 10 minutes
Open the lid, add white paste to the chicken curry and cook for 5 minutes.
Add the halved apricots, ghee, Sunrise Shahi Garam Masala. Simmer for 5 minutes until slightly thickened.
Time: 2 minutes
Transfer the Salli Jardaloo Murgh to a serving dish. Top generously with the crispy salli/ potato crisps and apricots.
Serve hot with chapatis or rice.
Accompaniment: Chapatis or steamed rice