A pan serving sali murghi

Sali murghi

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(2 ratings)

Prep: 20 mins Cook: 55 mins

Easy

Serves 6 - 8

Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery, an unrefined cane sugar. Serve with 'sali' – potato matchsticks

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving (6)

  • kcal385
  • fat23g
  • saturates8g
  • carbs18g
  • sugars16g
  • fibre5g
  • protein24g
  • salt0.3g
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Ingredients

  • 2½ tbsp ghee or vegetable oil
    Ghee

    Ghee

    gee

    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 8 chicken thighs
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 5 green cardamom pods, bashed, seeds removed
  • 1 tsp cumin seeds
  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 green chillies, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 5cm piece ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground coriander
  • 1 tsp ground garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3 medium tomatoes, around 300g, finely chopped (or blitzed)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp white wine vinegar
  • 2 tsp jaggery (or soft brown sugar)
  • 150g dried apricots (use the soft, ready-to-eat type)
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • ½ small pack coriander, chopped

Sali (optional)

  • 1 large potato, peeled and sliced into matchsticks (see tip below)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • vegetable oil, for shallow frying

Method

  1. Melt 1 tbsp of the ghee in a pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant – around 5 mins. Stir in the onions along with a big pinch of salt and fry for 5 mins until browning in places.

  2. Blitz the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes.

  3. Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces.

  4. Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it’s a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top.

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Comments, questions and tips

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piggycook
19th Sep, 2017
5.05
Absolutely gorgeous curry. Really interesting flavours. I made this the day before and then just reheated it. I think this only added to the flavour and made for a stress-free dinner party. I did make the sali but they didn't crisp up so assume oil was not hot enough. They were still good though!
patriciaf
5th Sep, 2017
5.05
Delicious. Made this for an Indian meal at the weekend along with the other dishes in the August Good Food Mag and it was a great success. This was very tasty and not overly spicy so complimented the Chana Masala and was very easy to make. I used skinless chicken and didn't bother with the Sali.
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