- Melt 1 tbsp of the ghee or cooking oil in a pan and add the chicken, skin 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 or oil in the pan, add Shemin’s Cinnamon, Cardamom and Cumin Seeds, and fry until fragrant – around 1 min. Stir in the onions along with a big pinch of salt and fry for 5 mins until browning in places.
- Add Shemin’s Curry Paste and a splash of water and simmer for 2 minutes, continuously stirring. Then add the chopped tomatoes and cook gently until they are broken down into the sauce.
- Return the chicken to the pan, coating it with the curry base, then add in the white wine vinegar and 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, with the lid off until the sauce 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.
Sali Murghi is a delicious Parsi chicken curry preparation. It gets its name from the deep fried potato straws (called Sali) with which the curry is garnished.