This Chicken Salli is a beautiful and different curry. It is cooked with dried apricots and spices, then garnished with deep-fried potato straws, called Salli. This Parsi chicken curry, also called Sali Murghi, is so easy to make at home that you can serve it as a midweek meal. The dried apricots give this curry a wonderful natural sweetness, while the marinade on the chicken adds a tartness. A delicious curry can be on the table in under an hour.
Chop the chicken thighs into bite-sized chunks.1 lb/ 453.59g chicken thighs
Mix the turmeric, ground cumin, ground coriander, sweet paprika, salt, ground fennel, and vinegar in a large non-metallic bowl.1 teaspoon turmeric1 tablespoon ground cumin1 tablespoon ground coriander1 tablespoon sweet paprika1 teaspoon salt½ teaspoon ground fennel2 tsp vinegar
Add the chopped chicken to the marinade and set aside while you make the curry base or for up to 4 hours.
Peel the potato and then slice them into thin matchsticks.1 large potato
Soak the sliced potatoes in salted water while everything else cooks.
For the curry base
Add the ghee/oil to a heavy pan.1 tablespoon ghee/canola oil
Add the cinnamon stick, cardamom pods, and bay leaves. Cook for 2 minutes.1 cinnamon stick 4 green cardamom pods 2 bay leaves
Add the onion and cook for 10 minutes over medium-high heat until soft and colored on the edges.2 onion
Add in the minced garlic and ginger. Stir for a minute, then pour in the tomatoes, broth, and green chili. (see note 4)3 cloves garlic1 tablespoon grated ginger1 cup pureed tomatoes¼ cup/ 60ml chicken broth1 green chili
Bring to a simmer and cook for 6-8 minutes.
Add the dried apricots, brown sugar, garam masala, and nutmeg. Stir to combine.½ cup dried apricots2 teaspoons brown sugar 1 ½ teaspoon garam masalapinch nutmeg
Add the marinated chicken and scrape in any marinade or juice from the bowl.
Cook over medium-low heat for 20-15 minutes until thick.
Taste the curry and add salt if needed. salt
To prepare the Salli (potato straws)
Drain the potatoes and pat dry with a kitchen towel.
Place a large skillet over medium heat. Add the oil.½ cup/ 120ml oil
Fry the potatoes until golden brown. Use a slotted spoon to remove them from the oil and drain them on kitchen paper.
Season with a bit of salt. (as you would fries) salt
Serve the curry topped with potato straws, thinly sliced red onion, and plenty of fresh cilantro. red onion cilantro
Notes
You can use apple cider vinegar, white wine vinegar, or red wine vinegar.
If you want to substitute the cinnamon stick with ground cinnamon, use ½ a teaspoon and add it when you add the sugar to the curry.
If you want to substitute the cardamon pods with ground cardamon, use ½ a teaspoon and add it when you add the sugar to the curry.
To add flavor without too much heat, stab the chili a few times with a knife and then leave it whole. If you want more spice, you can chop it up or leave it out altogether. (You can substitute with red chili)