Apricot chicken with potato straws (Murghi jardaloo) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 128) by Raghavan Iyer

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Notes about this recipe

  • ashallen on October 15, 2019

    Like amraub says, the sweetness of the apricots and sugar in the sauce are nicely balanced by the other ingredients - I really liked this dish after initially being concerned it'd be sticky sweet (even though I'm a big fan of fruit+meat dishes!). I used 3 lb bone-in chicken thighs instead of a whole chicken, organic no-sulfite dried apricots, jaggery, and cider vinegar vs. white vinegar. I forgot to julienne the ginger and instead left it in big slices - seemed OK. I wanted the chicken to be really tender and the sauce concentrated so I cooked it for 60-90 minutes vs. 20-25 minutes - that did the trick! Served with a spiced coconut rice vs. French fries - that worked fine, but given the richness of the dish, plain rice would have been better.

  • amraub on June 04, 2012

    This was a bit different than many of the other Indian recipes I've tried. I used fresh apricots because they were on sale. The heat from the chiles and sweetness of the apricot balanced very nicely. It was a solid dinner. Not necessarily one of my favourites, but very good. The dish had just a tad too much salt. I used only chicken breasts because that's what we had and served with a radish curry.

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