Chicken & Apricot Curry with Potato Straws

Chicken & Apricot Curry with Potato Straws
Chicken & Apricot Curry with Potato Straws

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

INGREDIENTS
FOR THE PASTE
1 tsp of dried chilli flakes
3 cinnamon sticks
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

FOR THE CURRY
15 dried apricots halved
2 tbsp of vegetable oil
2 onions chopped
4 chicken breasts, cubed
2 tbsp of tomato puree
1 can of chopped tomatoes
Salt & pepper
2 tbsp of white vinegar
1 1/2 tsp of sugar

FOR THE POTATO STRAWS
2 large potatoes grated
500ml of vegetable for deep frying
Salt & pepper

METHOD
Bring 300ml of water to the boil, simmer the apricots for about 10 minutes until they soften. When done turn off the heat and leave to one side. In a pestle and mortar or food processor, blend the dry ingredients with the garlic and ginger into a paste. Place the cubed chicken in a large bowl and coat with the paste, (it’s good to this and leave the chicken to marinate overnight). Next, heat the oil and sauté the onions, add the chicken and brown. Pour in the tomato puree, chopped tomatoes, season and simmer for fifteen minutes. Meanwhile, grate the potato with a medium cheese grater. Rinse under cold water until it runs clear. Place the grated potato onto a tea towel, spread it out evenly, cover with a second tea towel and press down hard. Add the apricots, sugar and vinegar, to the pan and simmer for 45 minutes, stirring occasionally. Next, heat the oil in a deep pan over a medium heat. Add a handful of potato, stir once and leave the straws to brown. With a mesh, spoon remove the straws and place on 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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