3lb chicken in small peices, skinned
4 whole dried hot red chillies
2" cinnamon stick, broken
1 1/2 tsp cumin seeds
7 cardamon pods
10 cloves
2 tsp grated ginger
1 tsp crushed garlic
4 oz pitted dried apricots
6 tbsps vegetable oil
1/2lb onions cut in very fine half rings
2 tbsps tomato puree mixed with
8 fl oz hot water
1 tsp salt
2 tbsps white malt vinegar
1 1/2 tbsps sugar
1 tbsp salt
7 oz potato, peeled
oil for deep frying
Instructions...
1) Put red chillies, cinnamon, cumin, cardamon and cloves
in a grinder and grind finely.
2) Put chicken in a big bowl.Put 1 tsp grated ginger, 1/2
tsp garlic and half the dry spice mix on the chicken.
Mix well, rubbing seasoning into the chicken.Set aside
for one hour.
3) Put the apricots into a pan with 3/4 pt water. Boil,
reduce the heat and simmer until tender but not mushy.
Turn off the heat and leave in juice.
4) When the chicken has marinaded heat 6 tbsps oil in a pan
over a medium heat. Add the onions and stir and fry
until they are a rich reddish brown.Turn heat to medium
and add remaining garlic , ginger and dry spice mix.Stir,
add chicken. Stir & brown for 5 mins.
5) Add the tomato puree mix and salt. Boil, cover, reduce
heat and simmer for 20 mins.Add the vinegar and sugar
and cover and simmer for 10 minutes.Turn off the heat
and spoon off as much fat as possible from the surface.
6) Put the apricots and 3 tbsps of juice into the pan with
the chicken and leave for at least 30 minutes.
7) Make potato straws. Fill a large bowl with 3 pts water.
Add salt and mix. Grate potato coarsely, put into the
bowl of water and stir. Remove the potato,squeezing out
as much liquid as possible. Drain and dry on kitchen
paper.
8) Heat the oil slowly and when hot add the potato straws.
Stir and fry until crisp and pale golden.Remove and
drain on kitchen paper. Heat the chicken through gently
and serve with potato straws.
