Method

Before you begin, soak the apricots in 250ml warm water for up to two hours. Remove half of them and blitz to a purée in a blender or food processor with 150ml of the soaking water. Reserve the remaining whole apricots and their soaking water. Set both aside. Soak the potato julienne in water, with 2 tsp salt, for 15 minutes, to draw out the starch. Lightly salt the chopped tomatoes. Now grind together all the ingredients for the masala in a coffee or spice grinder and set aside.

Heat the ghee or oil in a large, heavy-based pan until hot. Add the cinnamon stick (broken into pieces) and allow to sizzle for a few seconds. Add the onions, garlic and ginger and cook until the onions turn golden brown. Now add the masala and sauté until the oil begins to separate from it. If the mixture begins to stick, add a dash of water and scrape the bottom of the pan. Continue to stir-fry for a couple of minutes, then add the tomatoes. Cook until the tomatoes have incorporated well, then add the chicken and the puréed apricots and sauté for another five minutes. Now add the whole apricots, with their soaking liquid. Bring to the boil, cover and simmer for about five minutes. Add the lime or lemon juice with the sugar, cover and continue to simmer for 10–15 minutes, until the chicken is tender. Stir in the coriander and adjust the seasoning.

Meanwhile, drain the potato julienne, spread out on a tea towel and pat dry. Mix with the turmeric. Heat the oil for deep-frying in a deep pan or wok until a potato straw sizzles as soon as it is added, then add the potato in batches. Fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with the chilli powder and fold in the chopped coriander.

Serve the chicken with the potato straws piled on top, or in a bowl alongside if you prefer.

Serve with Saffron Rice.

Excerpt from Reza’s Indian Spice, by Reza Mahammad, Quadrille Publishing Ltd. Available at all good book stores from 20 May 2012, for R300.
Photograph: Martin Poole