Ingredients

• 250g/9oz chip potatoes such as Maris Piper or Sebago
• peeled
• cut into matchsticks or coarsely grated
• soaked in cold water for 15 minutes
• vegetable oil
• for deep frying
• 1–2 tsp salt
• 3 tbsp vegetable oil
• 6 black peppercorns
• 5 cloves
• 2 green cardamom pods
• lightly bruised with a rolling pin
• 2 dried Kashmiri chillies
• 4cm/1½in piece cinnamon stick
• 1 medium onion
• finely chopped
• 100g/3½z tomatoes
• finely chopped
• 1 tsp salt
• 4cm/1½in fresh root ginger
• finely grated
• 3 garlic cloves
• crushed
• 1½ tsp Kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• 1kg/2lb 4oz chicken
• jointed into 8 pieces
• or 1kg/2lb 4oz chicken pieces
• skinned
• 2 tsp jaggery or soft brown sugar
• 150g/5½oz ‘ready-to-eat’ soft dried apricots
• 3 tbsp white wine vinegar
• handful coriander
• chopped

Directions

• Drain the potatoes and dry on kitchen paper. Heat the vegetable oil in a deep pan over a medium heat until hot (or heat a deep-fat fryer to 180C/350F). CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the potatoes in batches until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt.
• For the curry
• heat the oil in a heavy-based pan or karahi over a medium heat. Add the whole spices and fry for a minute until fragrant
• then add the onion and fry for 10 minutes
• or until softened and golden-brown.
• Stir in the tomatoes and salt and simmer for 2–3 minutes
• then add the ginger
• garlic
• chilli powder
• cumin
• coriander
• garam masala and turmeric and cook for a minute.
• Add the chicken pieces to the pan and cook
• stirring
• for 2–3 minutes
• or until well coated with the spice mixture
• then add the jaggery
• apricots
• vinegar and enough water just to cover. Bring to the boil
• lower the heat
• cover the pan with a lid and simmer for 30–40 minutes
• or until the chicken is cooked through and tender
• and the sauce is reduced to a rich
• thick consistency.
• Serve with the potato sticks heaped on top
• and scatter with coriander.