- 2½ tbsp ghee or vegetable oil
The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…
- 8 chicken thighs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 cinnamon stick
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
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
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
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric
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)
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)
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- ½ small pack coriander, chopped
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.
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.
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.
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.
Make potato matchsticksUsing a julienne peeler to make the potato matchsticks saves time and effort.