Parsee chicken with apricots from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 66) by Diana Henry

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Notes about this recipe

  • etcjm on January 06, 2020

    Was sure we had apricots. We didn't so this was cooked without. I also didn't have the opportunity to marinade for a long time. No matter. Very good unusual curry. I think with an overnight marinade and a few apricots (just for me) this would be even better. There'll be a fight over lunch tomorrow.

  • Frogcake on January 30, 2017

    My family really like this dish. I used chicken breasts and substituted tomato juice for the water. I would definitely make this one again. Highly recommend serving this with roasted almonds and chopped parsley. I served this with Persian herb Chilau, a recipe in Diana's "Plenty" book.

  • embk27 on July 31, 2016

    Lovely sweet curry - husband thought too sweet but I really liked it. I used Kashmiri chilli powder instead of whole dried and worked fine. Good if you like mild curries.

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