1 (3 pound) skinless chicken, cut into small pieces
4 whole dried hot red chiles
1 (2-in.) piece cinnamon stick, broken
1 1/2 tsp. cumin seeds
7 cardamom pods
2 tsp. grated ginger
1 tsp. crushed garlic
4 oz. pitted dried apricots
6 Tbsp. canola (or other vegetable) oil
1/2 pound onions, cut in very fine half rings
2 Tbsp. tomato puree mixed with 8 ounce hot water
1 tsp. salt
2 Tbsp. white malt vinegar
1 1/2 Tbsp. sugar
1 Tbsp. salt
7 oz. potato, peeled
Oil for deep frying
Put red chiles, cinnamon, cumin, cardamom and cloves in a grinder and grind finely.
Put chicken in a large bowl. Put 1 tsp. grated ginger, 1/2 tsp. garlic and half the dry spice mix on the chicken. Mix well, rubbing seasoning into the chicken. Set aside for one hour.
Put the apricots into a pan with 3/4 pint water. Boil, reduce the heat and simmer until tender but not mushy. Turn off the heat and leave apricots in juice.
When the chicken has marinated, heat 6 Tbsp. oil in a pan over med. heat. Add onions and stir and fry until they are a rich reddish-brown. Set heat to med. and add remaining garlic, ginger and dry spice mix. Stir, then add chicken. Stir and brown for 5 mins.
Add the tomato purÃ©e mix and salt. Boil, cover, reduce heat and simmer for 20 mins. Add vinegar and sugar; cover and simmer for 10 mins. Turn off the heat and spoon off as much fat as possible from the surface.
Put the apricots and 3 Tbsp. of their juice into the pan with the chicken and let set for at least 1/2 an hour.
Make potato straws. Fill a large bowl with 3 pints water. Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove the potato, squeezing out as much liquid as possible. Drain and dry on paper towels.
Heat the oil slowly. When hot, add the potato straws. Stir and fry until crisp and pale golden. Remove and drain on paper towels. Heat the chicken through gently and serve with potato straws.
Recipe and photo from