This curry was okay, but I wasn't blown away by it. Given that there are so many spectacular curries available to either buy or make, I doubt we'll be revisiting this one. I'm including it here mostly for completeness (and in case anyone else has a different take on it and wants to try it out).
Murghi Jardaloo
Slightly adapted from 660 Curries
Ingredients
- 8-10 dried apricots
- 1/2 c. boiling water
- 2 Tbsp. ghee
- 1 onion, halved and sliced
- 2-3 Tbsp. ginger paste
- 4 cloves garlic, sliced
- 4 fresh Thai chiles, sliced (with seeds)
- 1 (1.5kg) chicken, skinned and cut into pieces
- 1 Tbsp. bin bhuna hua garam masala
- 1 tsp. coarse sea salt
- 1/4 c. white vinegar
- 2 Tbsp. chopped jaggery
- 2 c. potato sticks (either home-made or store bought)
- 2 Tbsp. fresh cilantro
Directions
- Pour boiling water over apricots and set aside to soak.
- Fry onion, ginger, garlic, and chiles in ghee over medium-high heat for about 5 minutes.
- Add chicken, garam masala, and salt and lightly brown the meat.
- Add apricots and their soaking water.
- Add vinegar and jaggery and deglaze the pan.
- Bring to a boil then reduce heat to medium-low, cover, and simmer, turning chicken occasionally and basting with sauce for ~25 minutes (or until chicken is cooked through.
- Transfer chicken to serving platter, pour sauce over top, top with potatoes, sprinkle with cilantro, and serve.
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