Jardaloo Murghi (Apricot Chicken Curry) |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This dish is the result of the fusion of Persian and Hindu influences during the Murghi (Mogul) Empire period in India.This recipe is popular among the Parsi community in India. Time listed does not include marinating time. Made for a Tag Game. Kind of a sweet and spicy flavor which I truly love!! Ingredients:
2 1/2 lbs chicken legs with thigh |
1/2 teaspoon paprika |
1 tablespoon garam masala |
1 (1 inch) fresh ginger, grated |
2 garlic cloves, minced |
1 cup dried apricot |
2/3 cup warm water |
2 tablespoons oil |
2 onions, finely sliced |
1 (14 ounce) can chopped tomatoes |
salt, to taste |
1 tablespoon sugar |
2 tablespoons vinegar |
4 cups cooked rice |
Directions:
1. Rinse chicken and pat dry with paper towels. Mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. Marinate 4 hours or overnight.
2. Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
3. When ready to cook, heat oil in large saucepan over high heat. Add chicken pieces and cook until browned (5 minutes). Remove from pan and set aside.
4. Saute onions in same pan for 5 min and then return chicken back to saucepan. Add tomatoes, cover and simmer on low heat for 20 minutes.
5. Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.
|
|