Make Ahead

Chicken Vindaloo with Apricots and Potato Crisps

September 25, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

This is a take on a Parsi dish called Jardaloo Salli Murgi, (Jardaloo is apricots, Salli is shoestring potatoes and murgi is chicken). It’s really easy and delicious when made with our Vindaloo sauce. My favorite part is the garnish of coarsely crushed potato chips! —MasalaMama

What You'll Need
  • 1 jar Masala Mama Vindaloo Simmer Sauce
  • 10 seedless dried apricots, halved
  • 2 tablespoons ghee or oil
  • 1 stick of cinnamon, about 2 inches
  • 2 bay leaves
  • 4 green cardamom pods
  • 10 seedless dried apricots, halved
  • Potato chips, for garnish
  • Mama's Perfect Basmati Rice
  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Once hot add the whole spices and sauté until darker, about a minute.
  2. Add chicken and sear on all sides, about 5 minutes.
  3. Add the Vindaloo sauce. Use ¼ cup of stock or water to rinse out any remaining sauce in the jar and add.
  4. Add the cut apricots and gently stir to combine. Cover, lower the heat to medium and simmer until the chicken tender and cooked through, about 15 minutes. Stir gently every 3-4 minutes.
  5. Adjust salt to taste, garnish with chips, and serve hot with Mama's Perfect Basmati Rice.

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