Ingredients
For the potato sticks:*
- •500 grams (1.1 pounds) potatoes*
- •Vegetable oil, as needed for frying
- •Fine salt, to taste
For the chicken:
- •2 tablespoons vegetable oil
- •8 pieces bone-in skinless chicken
- •1 teaspoon fresh ginger, crushed
- •1 teaspoon cumin powder
- •1 teaspoon red chili powder
- •1 teaspoon salt
- •1/2 teaspoon turmeric powder
- •2 whole cardamoms
- •1 stick cinnamon
- •2 green chiles, slit open
- •6 black peppercorns
- •6 cloves
- •1 cup fried (crispy) onions, crushed
- •2 fresh tomatoes, cut into quarters
- •12-18 pieces of small dried apricots
- •Finely chopped fresh cilantro leaves, optional
*Or purchase ready-to-eat potato sticks or wedged (ruffled) potato crisps (chips).
Preparation
- For the potato straws: Wash, peel, and slice the potatoes as finely as possible. Place them in a tea towel. Twist and tightly squeeze them to draw out the water. Heat the oil, fry the potato in small batches, and remove them on a kitchen towel. Lightly salt them. The alternative is to buy ready-to-eat potato sticks or wedged (ruffled) potato crisps (chips).
For the chicken: In a saute pan heat the oil, add the chicken, and lightly brown all over for about 7 minutes. Add the spices, onions, tomatoes and a few tablespoons of water. Mix well. Now add the dry apricots. Give it a stir, cover the pot, lower the heat and let it cook for 30 minutes until all the chicken pieces are cooked through. The gravy should be thick and glossy, not thin and runny.
To serve, garnish with finely chopped cilantro leaves, and sprinkle generously with potato straws.