Chicken & Apricot Curry with Potato Straws

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October 15, 2015 by marksetchfield

Serves 6, prep time 40 minutes, cooking time 1 hour

6 chicken breasts, cubed
1 tsp of dried chilli flakes
3 sticks of cinnamon
1 1/2 tsp of cumin seeds
8 cardamom seeds
10 cloves
1 tsp of turmeric
2 tsp of grated ginger
2 crushed cloves of garlic
2 large white onions chopped 2 tbsp of vegetable oil
2 tbsp of tomato puree
1 can of chopped tomatoes
Salt & pepper 2 tbsp of vegetable oil
2 tbsp of white malt vinegar
1 1/2 of sugar
15 dried apricots

2 large potatoes grated
1/2 pint of vegetable oil for deep-frying
Salt to season

Gently boil the apricots in half a pint of water for ten minutes until they soften. In a pestle and mortar crush the dried ingredients with the garlic and ginger into a paste. Place the cubed chicken in a large bowl and add the spices. With your hands rub and coat the chicken, (it’s good to this and leave the chicken marinate for an hour). Next heat the oil, add the onions cook until they soften. Add the chicken and brown. Pour in a can of chopped tomatoes, season and simmer for fifteen minutes. Meanwhile grate the potatoes and place in a colander, rinse the potatoes under cold water until the water runs clear, to remove the starch. Then place the grated potato onto a folded tea towel. Spread out evenly and cover with another tea towel, press down hard and place a heavy chopping board on top, this will help drain the water from the potatoes. Stir the pan and add the apricots, sugar and vinegar, and leave to simmer for 45 minutes. Place the grated potato in a bowl and break up. Next heat the oil in a deep pan until the oil is smoking. Then add a handful at a time the grated potato, stir once and leave the straws to brown and crisp. With a mesh spoon remove the straws and place onto some kitchen towel to drain the excess oil, repeat until you have fried all the potato. Shake and add some salt. Remove the curry from the heat and serve with some steamed rice, top the dish with the potato straws.


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