Chicken Salli
User Reviews
4.9
48 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
531 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Salli
Report
This Chicken Salli is a beautiful and different curry. It is cooked with dried apricots and spices, then garnished with deep-fried potato straws, called Salli. This Parsi chicken curry, also called Sali Murghi, is so easy to make at home that you can serve it as a midweek meal. The dried apricots give this curry a wonderful natural sweetness, while the marinade on the chicken adds a tartness. A delicious curry can be on the table in under an hour.
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Ingredients
For the chicken
- 1 lb chicken thighs boneless skinless
- 1 teaspoon Turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon ground fennel
- 2 teaspoon vinegar (see note 1)
For the curry
- 1 tablespoon ghee/canola oil
- 1 cinnamon stick (see note 2)
- 4 green cardamom pods (see note 3)
- 2 bay leaves
- 2 onion chopped into large chunks
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 cup pureed tomatoes
- ¼ cup chicken broth
- 1 green chili (see note 4)
- ½ cup dried apricots
- 2 teaspoons brown sugar (see note 5)
- 1 ½ teaspoon garam masala
- pinch nutmeg
- salt
For the potato straws
- 1 large potato
- ½ cup oil
To garnish
- red onion
- cilantro
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Instructions
Prep work
- Chop the chicken thighs into bite-sized chunks.1 lb / 453.59 g chicken thighs
- Mix the turmeric, ground cumin, ground coriander, sweet paprika, salt, ground fennel, and vinegar in a large non-metallic bowl.1 teaspoon turmeric1 tablespoon ground cumin1 tablespoon ground coriander1 tablespoon sweet paprika1 teaspoon salt½ teaspoon ground fennel2 tsp vinegar
- Add the chopped chicken to the marinade and set aside while you make the curry base or for up to 4 hours.
- Peel the potato and then slice them into thin matchsticks.1 large potato
- Soak the sliced potatoes in salted water while everything else cooks.
For the curry base
- Add the ghee/oil to a heavy pan.1 tablespoon ghee/canola oil
- Add the cinnamon stick, cardamom pods, and bay leaves. Cook for 2 minutes.1 cinnamon stick 4 green cardamom pods 2 bay leaves
- Add the onion and cook for 10 minutes over medium-high heat until soft and colored on the edges.2 onion
- Add in the minced garlic and ginger. Stir for a minute, then pour in the tomatoes, broth, and green chili. (see note 4)3 cloves garlic1 tablespoon grated ginger1 cup pureed tomatoes¼ cup / 60 ml chicken broth1 green chili
- Bring to a simmer and cook for 6-8 minutes.
- Add the dried apricots, brown sugar, garam masala, and nutmeg. Stir to combine.½ cup dried apricots2 teaspoons brown sugar 1 ½ teaspoon garam masalapinch nutmeg
- Add the marinated chicken and scrape in any marinade or juice from the bowl.
- Cook over medium-low heat for 20-15 minutes until thick.
- Taste the curry and add salt if needed. salt
To prepare the Salli (potato straws)
- Drain the potatoes and pat dry with a kitchen towel.
- Place a large skillet over medium heat. Add the oil.½ cup / 120 ml oil
- Fry the potatoes until golden brown. Use a slotted spoon to remove them from the oil and drain them on kitchen paper.
- Season with a bit of salt. (as you would fries) salt
- Serve the curry topped with potato straws, thinly sliced red onion, and plenty of fresh cilantro. red onion cilantro
Notes
- You can use apple cider vinegar, white wine vinegar, or red wine vinegar.
- If you want to substitute the cinnamon stick with ground cinnamon, use ½ a teaspoon and add it when you add the sugar to the curry.
- If you want to substitute the cardamon pods with ground cardamon, use ½ a teaspoon and add it when you add the sugar to the curry.
- To add flavor without too much heat, stab the chili a few times with a knife and then leave it whole. If you want more spice, you can chop it up or leave it out altogether. (You can substitute with red chili)
- You can substitute brown sugar with white sugar.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
26g
(9%)
Protein
25g
(50%)
Fat
38g
(58%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
118mg
(39%)
Sodium
871mg
(36%)
Potassium
814mg
(23%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
1601IU
(32%)
Vitamin C
16mg
(18%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 118mg | 39% |
| Sodium | 871mg | 36% |
| Potassium | 814mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1601IU | 32% |
| Vitamin C | 16mg | 18% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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