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Sali Murgh - Spicy Chicken Curry

Sali Murgh - Spicy Chicken Curry

Sali Murgh or Sali Margi is a curry based dish usually made for special occasions, such as weddings and festivals.

bar Sali Murgh - Spicy Chicken Curry
It’s a popular Parsee dish of chicken served with potato straws: traditionally julienne potatoes deep-fried in oil.

Picture by Werner Van Peppen

Serves 2-3

sunflower oil for deep-frying
200g white potatoes
2 garlic cloves, roughly chopped
1 tsp peeled and grated root ginger
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp garam masala
2 green chillies, chopped
2 tbsp sunflower or vegetable oil
2 onions, finely chopped
2 tsp tomato puree
500g boneless and skinless chicken breasts, in 4cm pieces
1/2 tsp salt
2 tsp lemon juice


Heat the oil to 180C/350F in a wok. Coarsely grate the potatoes to make thin strips. Place them on kitchen paper and squeeze out any excess water. To check the oil is hot enough, add a potato strip: if it sizzles, the oil is ready. Fry the potatoes for two and a half minutes until they are golden. Drain on kitchen paper and cool.
Blitz the garlic, ginger, cinnamon, cumin, turmeric, garam masala and green chillies with 2 tbsp cold water in a blender until it forms a smooth paste, or use a pestle and mortar. Heat the 2 tbsp of oil in a wok or a heavy-based pan and fry the onions over a medium heat until golden. Add the garlic paste, then the tomato puree and mix for a minute. Tip in the chicken and salt and fry for 5-7 minutes. Rinse out the blender or mortar with 200ml boiling water and pour this into the pan with the chicken. Simmer for 7 minutes, until the chicken is cooked through. Sprinkle the lemon juice and potato sticks over the chicken and serve.


You could buy a pack of chipstick potato chips instead of deep-frying at home.

(c) 2012

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