Jardaloo Ma Murghi Indo Persian Chicken Curry Recipes

JARDALOO MURGHI (APRICOT CHICKEN CURRY)

Jardaloo Murghi (Apricot Chicken Curry) image

This dish is the result of the fusion of Persian and Hindu influences during the Murghi (Mogul) Empire period in India.This recipe is popular among the Parsi community in India. Time listed does not include marinating time. Made for a Tag Game. Kind of a sweet and spicy flavor which I truly love!!

Provided by Member 610488

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs chicken legs with thigh
1/2 teaspoon paprika
1 tablespoon garam masala
1 (1 inch) fresh ginger, grated
2 garlic cloves, minced
1 cup dried apricot
2/3 cup warm water
2 tablespoons oil
2 onions, finely sliced
1 (14 ounce) can chopped tomatoes
salt, to taste
1 tablespoon sugar
2 tablespoons vinegar
4 cups cooked rice

Steps:

Rinse chicken and pat dry with paper towels. Mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. Marinate 4 hours or overnight.
Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
When ready to cook, heat oil in large saucepan over high heat. Add chicken pieces and cook until browned (5 minutes). Remove from pan and set aside.
Saute onions in same pan for 5 min and then return chicken back to saucepan. Add tomatoes, cover and simmer on low heat for 20 minutes.
Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.

Nutrition Facts : Calories 967.3, Fat 42, SaturatedFat 10.7, Cholesterol 235.5, Sodium 236.4, Carbohydrate 86.3, Fiber 5.2, Sugar 25.5, Protein 58.6

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