Parser-chicken with apricot

(Norsk oppskrift finner du her: Parser-kylling med aprikos)

In this delicious and aromatic parser dish from Mumbai we use dried apricots, jaggery (Indian brown sugar) and vinegar, which gives a sweet and sour taste. Deep fried potato strips provide a crisp contrast to an already interesting recipe.

Parser-chicken with apricot, 4 servings:

1 chicken, divided (or 4 chicken breasts, cut in half)

3 tablespoons oil

2 onions, cut into thin rings

2 garlic cloves, minced

4 cm ginger, minced

3 dried chilies

1.5 teaspoon garam masala (spice mix)

2 tablespoons tomato paste

1 teaspoon salt

250 ml water

2 tablespoons white vinegar

1.5 teaspoon jaggery or brown sugar

12 dried apricots

Potato Strips

1 large potato, grated

1 teaspoon salt

Oil for deep frying

If you use a whole chicken, cut it into eight pieces by cutting off the thighs and split in the joint. Cut the breasts and cut them in half (leave the wings on the breasts, just cut off the outer part of the wings)

Heat the oil in a thick-bottomed saucepan over medium heat. Cook the onions until soft and golden. Stir in garlic, ginger, chili and garam masala. Then add the chicken. Stir well, and brown the chicken for about 5 minutes while you take care not to burn the onions. Add tomato paste, salt and 250 ml of water. Give it a boil, then cover with a lid and let simmer for 20 minutes. Add the vinegar, sugar and apricots and simmer for another 15 minutes under the lid.

Potato Strips:

Mix potato strips, salt and 1.5 l water in a large bowl. Take the potatoes out of the water in a small portion at a time. Squeeze the water out of the potatoes and dry them with a kitchen towel. Fill a thick-bottomed saucepan one third full of oil and heat to 160 degrees C. Fry a small portion of potato strips at a time, and let them drain on a paper towel.