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Try This Jardaloo Murghi Recipe (Chicken Curry With Apricots), Traditional Parsi Food
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RECIPE
INGREDIENTS
Dry Masala
6 dried red chillies
1 piece cinnamon, about 2-inches
4 cloves (laung)
2 teaspoons cumin seeds (jeera)
4 green cardamom pods
1 1⁄4 tablespoons coriander seeds (sabut dhaniya)
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3 tablespoons vegetable oil
1 piece cinnamon, about 2-inches
200 grams onions, finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
1 1⁄4 teaspoons salt, or to taste
400 grams tomato, finely chopped
150 grams dried apricots, soaked in hot water to cover for 1 hour
500 grams chicken, cut into 8 pieces
2 tablespoons coriander leaves, to garnish
COOKING METHOD
- Make dry masala: if you have a spare coffee grinder, use it to grind the masala. Otherwise, use a masala grinder or blender. Place red chillies, cinnamon, cloves, cumin seeds, cardamom pods, and coriander seeds in the grinder and grind to a powder. Remove and reserve.
- Place a kadhai or wok on medium heat; pour in oil. Once oil is hot, but not smoking, toss in cinnamon and fry for about 2 minutes. Add chopped onion and sauté, stirring, till evenly lightly browned.
- Add garlic paste and ginger paste, followed by the reserved dry masala. Continue cooking, stirring, 3 to 4 minutes, before tossing in the salt. Slide in chopped tomato and cook till the oil leaves the masala, 5 to 6 minutes.
- Gently slide chicken into the kadhai; cook for 5 to 7 minutes. Add apricots along with the soaking water, stir to mix, then cover and simmer till the chicken has cooked through, about 30 minutes. Remove lid; continue to cook, if needed, till the curry has thickened.
- Turn out into a serving bowl and garnish with fresh coriander leaves; serve hot.
- Make dry masala: if you have a spare coffee grinder, use it to grind the masala. Otherwise, use a masala grinder or blender. Place red chillies, cinnamon, cloves, cumin seeds, cardamom pods, and coriander seeds in the grinder and grind to a powder. Remove and reserve.
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