Parsi Chicken Curry

By Ranveer Brar · 110 min

Ingredients

Instructions

1. Heat the oil in a handi, add the onions and fry until golden.
2. Stir in the turmeric, degi red chilli powder, coriander powder and cumin powder and cook for one minute.
3. Add the tomato puree and the chopped tomato and cook until they are well cooked down.
4. Add the coriander stems, chicken, salt and ginger garlic paste and cook for 10 to 12 minutes, until the chicken is half cooked.
5. Add the dried apricots, 2-3 heaped tbsp kolah vinegar and the water, cover with a lid and let it cook further.
6. Transfer to a serving dish and top with the prepared salli, chilli oil and a coriander sprig.
7. For the salli: slice the potato thinly with a slicer, cut the slices into thin juliennes and place them on a tray.
8. Fry the potato julienne in hot oil until crispy and golden, then drain on an absorbent sheet.

Summarized from Ranveer Brar's video. Watch it for the details.

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