Jardaloo Salli Boti (with chicken)

Salli Boti is one of my favourite Parsi dishes, and I absolutely love this version with Apricots. Like the Parsi community itself, this recipe is a perfect blend of Persian flavours (apricots and vinegar), and Indian spices.
The store bought salli (shoestring potatoes) adds that extra crunch which makes it positively divine!

500 gms boneless chicken cut into cubes

For marinade1 tablespoon ginger garlic paste
½ tsp salt
½ tsp pepper

3 large onions chopped fine
½ tsp chilli pwd
½ tsp haldi pwd
½ tsp jeera pwd
½ tsp dhania pwd
¼ teaspoon Garam Masala pwd
1 ½ tsp sugar

3 medium tomatoes, finely chopped

2 cups water
5 apricots soaked in warm water for about 15 minutes, and chopped
2 tbsp vinegar
Salt to taste
Cooking oil (about 2 tbsp)

Salli or shoestring potatoes or crushed potato chips, as a topping

Method
 Marinate the chicken with ginger-garlic paste, salt and pepper for at least 2 hours.
Heat the oil and sauté the onions till they start turning brown.
Add the chicken, and sauté for about 5 mins.
Add dry spices and salt, mix well and sauté for 5 minutes (if the spices start sticking to the pan, add a bit of water)
Add the diced tomatoes, apricot, salt and water. Bring this mixture to a boil and cook covered for 10-12 minutes till the water is absorbed, and the chicken and tomatoes are cooked through.
Add vinegar, and simmer for another 3-4 minutes for the flavours to blend.
Top with Salli or shoestring potatoes before serving.