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Prep time
10 minutes
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Cook time
20 minutes
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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
Ingredients
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1
jar Masala Mama Vindaloo Simmer Sauce https://food52.com/shop...
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10
seedless dried apricots, halved
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2 tablespoons
ghee or oil
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1
stick of cinnamon, about 2 inches
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2
bay leaves
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4
green cardamom pods
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10
seedless dried apricots, halved
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Potato chips, for garnish
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Mama's Perfect Basmati Rice https://food52.com/recipes...
Directions
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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.
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Add chicken and sear on all sides, about 5 minutes.
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Add the Vindaloo sauce. Use ¼ cup of stock or water to rinse out any remaining sauce in the jar and add.
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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.
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Adjust salt to taste, garnish with chips, and serve hot with Mama's Perfect Basmati Rice.
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