Authentic Parsi Jardaloo Ma Murghi with Warm Saffron Pao
A delightful sweet and sour Parsi chicken curry infused with tangy dried apricots and crisp potato straw matchsticks. This aromatic classic offers a harmonious balance of rich spices and comforting warmth.
60min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan and sauté sliced onions until golden brown.
2
Add ginger-garlic paste and sauté until the raw aroma disappears.
3
Stir in red chili powder, turmeric powder, and tomato puree, cooking until oil separates.
4
Add the chicken pieces and sear them well on medium heat for 5 minutes.
5
Pour in a cup of water, cover, and let the chicken simmer until half cooked.
6
Add the soaked dried apricots, vinegar, and jaggery to the gravy, stirring gently.
7
Simmer uncovered until the chicken is tender and the sauce achieves a thick, glossy consistency.
8
Sprinkle garam masala, garnish with fresh coriander, and serve hot with warm saffron pao.
Ingredients
500g chicken pieces
1 cup dried apricots, soaked
2 large onions, finely sliced
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp vinegar
1 tbsp jaggery
3 tbsp oil
Salt to taste
Fresh coriander for garnish
Saffron pao for serving
*This AI-generated recipe may contain inaccuracies.