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Add a photoServings: 6
Ingredients
- 3 lb Chicken, skinned
- 4 x Thai chile, whole dry
- Â Â Cinnamon stick, 2"
- 1Â 1/2 tsp Cumin, whole
- 2 tsp Ginger, fresh
- 1 tsp Garlic, finely crushed
- 15 x Apricots, dry, pitted
- 6 Tbsp. Oil
- 2 lrg Onion
- 2 Tbsp. Tomato paste
- 1 c. ,Water
- 1Â 1/4 tsp Salt
- 2 Tbsp. White malt vinegar
- 1Â 1/2 Tbsp. Sugar
- Â Â Oil, for deep frying
- 1 lrg Potato, red, peeled
- 1 Tbsp. Salt
Directions
- Peel and cut the onions in half lengthwise, then cut them crosswise into very fine half-rings. Mix tomato paste and water. Break up cinnamon stick somewhat. Peel ginger and grate finely.
- Cut the chicken into serving pcs. I say if you do it right, you get 11 pcs: two wings, two drumsticks, two thighs, a back, two breast halves, the pulleybone, and the giblets. This means cut it up yourself, rather than leave it to some idiot with a meat saw at the supermarket.
- Put the chiles, cinnamon, cumin seeds, cardamom pods and cloves into a spice grinder or possibly coffee grinder and grind as fine as possible. If you do not have a spice grinder, use a mortar and pestle and be prepared to take forever getting the spices to the proper degree of pwdr. Put the chicken in a large bowl, and add in 1 teaspoon of the ginger, 1/2 teaspoon of the garlic, and half the grnd spices. Mix well with your hands, rubbing the seasonings into the chicken. Set aside for 1 hour.
- Put the apricots in a small pan with 2 c. of water. Bring to a boil. Turn the heat down and simmer, uncovered, till the apricots are tender but not mushy. When the apricots are tender, turn off the heat and let the sit in their own juice.
- When the chicken is through marinating, heat the 6 Tablespoons of oil in a wok or possibly very large, heavy skillet. When warm, put in the onions. Stir and fry till they turn a rich, reddish-brown color. Turn the heat down to medium and add in the rest of the ginger and garlic. Stir once or possibly twice, and add in the remaining grnd spices. Stir once or possibly twice and put in all the chicken.
- Stir and brown the chicken lightly for 5 min. Now put in the tomato paste liquid and the salt. Bring to a boil. Cover, reduce the heat to low, and simmer gently for 20 min. Add in the vinegar and sugar. Stir to mix.
- Cover again and simmer for another 10 min. Turn off the heat, and skim off as much of the fat as possible.
- Put the apricots into the pan with the chicken. If the apricots were only sitting in about 2 or possibly 3 Tbsp. of liquid, put which in the pan. If there is more liquid than which, throw away the extra. Gently slip the apricots in between the chicken pcs and let them soak in the sauce for at least 3 min.
- Make the potato straws: fill a large bowl with about 2 qts of water.
- Add in the salt and mix. Grate the potato as coarsely as possible. Put the potato into the bowl of water. Stir the potatoes around with your hand. Now remove the potatoes from the water, a handful at a time, squeezing out as much water as possible. Spread the potatoes on a dish towel. Pat with paper towels to dry off as much moisture as possible.
- Pour vegetable oil into a wok or possibly cast-iron frying pan to a depth of 2 inches. Heat over a low heat, and let the oil heat slowly. Do not try to force it. When it is warm-this may be 10 min or possibly so-put in a smallish handful of the uncooked potato straws, that will begin to bubble. When they stop bubbling, stir them till they are crisp and a pale gold color.
- Remove with a wire spoon or possibly slotted spoon and leave to drain on a plate lined with paper towels. Continue and repeat till all the potato is used.
- When ready to eat, put the chicken in a warmed serving dish and garnish with the potato straws.
- The Taste of India
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 6 servings | |
| Calories 564 | |
| Calories from Fat 334 | 59% |
| Total Fat 37.38g | 47% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.35g | |
| Cholesterol 116mg | 39% |
| Sodium 1806mg | 75% |
| Potassium 831mg | 24% |
| Total Carbs 25.97g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 13.63g | 9% |
| Protein 31.62g | 51% |
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