Jardaloo Murghi Apricot Chicken Curry
Delight your taste buds with the vibrant flavors of Jardaloo Murghi, a traditional apricot chicken curry that beautifully blends savory and sweet. This Parsi-inspired dish features tender chicken thighs simmered in a rich, aromatic gravy infused with the warmth of cumin, cinnamon, and cloves. The addition of dried apricots introduces a delightful tangy sweetness that balances the bold spices, while golden caramelized onions and a medley of ground spices create a depth of flavor that's truly irresistible. Perfectly served over steamed basmati rice or paired with soft naan bread, this hearty curry is a comforting, flavorful feast. With just 20 minutes of prep time, Jardaloo Murghi is your next go-to recipe for an impressive yet accessible meal that celebrates the magic of Indian culinary traditions.
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Recipe Information
Ingredients
- 1 kg Chicken thighs (bone-in, skinless)
- 200 g Dried apricots
- 2 large Onions (finely sliced)
- 4 cloves Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 3 medium Tomatoes (pureed)
- 1 tsp Cumin seeds
- 1 stick Cinnamon stick
- 4 pieces Cloves
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 1.5 tsp Salt
- 1 tsp Sugar
- 3 tbsp Oil (vegetable or ghee)
- 3 tbsp Fresh coriander leaves (chopped, for garnish)
- 2 cups Water
Instructions
Soak the dried apricots in warm water for about 15 minutes to soften them. Once softened, drain and set aside.
Heat the oil in a large, heavy-bottomed pan over medium heat.
Add cumin seeds, cinnamon stick, and cloves. Let them sizzle for about 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, which should take about 10-12 minutes.
Mix in the minced garlic and grated ginger. Cook for 2 minutes until fragrant.
Stir in the turmeric powder, red chili powder, ground coriander, and ground cumin. Cook for 1 minute to toast the spices.
Add the pureed tomatoes and cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook for 5-7 minutes, turning the chicken occasionally.
Add the soaked apricots, salt, and sugar. Stir to combine.
Pour in 2 cups of water and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan, and simmer for 30-35 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
Check and adjust seasoning as needed. If the curry is too thick, add a bit more water to reach your preferred consistency.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed basmati rice or fresh naan bread.
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 107.5 g | ||
| Protein | 276.1 g | 552% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 545 mg | 42% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5876 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
