Sali Murghi is a delicious Parsi chicken curry preparation. It gets its name from the deep fried potato straws (called as Sali) with which the curry is garnished.
Ingredients
Chicken: 1 kg cut into small pieces
Ginger Garlic Paste: 2 tsp
Onions: 3-4 large sliced vertically
Tomatoes: 2 large ground into paste
Chili Powder: 1 tbsp
Turmeric Powder: 1 tsp
Sugar: 2 tbsp
White Vinegar: 3 tbsp
Potatoes: 3 large
Salt: to taste
Instructions
Apply ½ tsp turmeric powder and salt to chicken and keep aside.
In a pan, heat oil. Add onions and ginger garlic paste. Stir fry till onion is golden brown in color.
Add tomato paste, chili powder, turmeric powder and chicken. Add little water and let cook till chicken is completely cooked.
Add salt, sugar and vinegar and mix well.
To make Sali, Julienne the potatoes and soak in water for some time. I kept mine for around ½ hour.
Drain the potatoes on absorbent towel to remove all water.
Heat oil for deep frying in a kadai and deep fry the potatoes till crisp.
Drain on tissue paper. Sprinkle some salt over it.
Recipe by YourHungerStop at https://www.yourhungerstop.com/sali-murghi-parsi-chicken-curry/