INGREDIENTS

INSTRUCTIONS

Peel and cut the onions in half lengthwise, then cut them crosswise
into very fine half-rings.  Mix tomato paste and water.  Break up
cinnamon stick somewhat.  Peel ginger and grate finely.  Cut the
chicken into serving pieces.  I say if you do it right, you  get 11
pieces:  two wings, two drumsticks, two thighs, a back, two  breast
halves, the  pulleybone, and the giblets.  This means cut it  up
yourself, rather than leave it to some idiot with a meat saw at  the
supermarket.  Put the chiles, cinnamon, cumin seeds, cardamom pods and
cloves into a  spice grinder or coffee grinder and grind as fine as
possible.  If you  don't have a spice grinder, use a mortar and pestle
and be prepared  to take forever getting the spices to the proper
degree of powder.  Put the chicken in a large bowl, and add 1 t. of the
ginger, 1/2 t.  of the garlic, and half the ground spices. Mix well
with your hands,  rubbing the seasonings into the chicken. Set aside
for 1 hour.  Put the apricots in a small pan with 2 cups of water.
Bring to a  boil. Turn the heat down and simmer, uncovered, until the
apricots  are tender but not mushy.  When the apricots are tender, turn
off the  heat and let the sit in their own juice.  When the chicken is
through marinating, heat the 6 T. of oil in a wok  or very large, heavy
skillet.  When hot, put in the onions.  Stir and  fry until they turn a
rich, reddish-brown color.  Turn the heat down  to medium and add the
rest of the ginger and garlic.  Stir once or  twice, and add the
remaining ground spices.  Stir once or twice and  put in all the
chicken. Stir and brown the chicken lightly for 5  minutes. Now put in
the tomato paste liquid and the salt.  Bring to a  boil. Cover, reduce
the heat to low, and simmer gently for 20  minutes. Add the vinegar and
sugar. Stir to mix. Cover again and  simmer for another 10 minutes.
Turn off the heat, and skim off as  much of the fat as possible.  Put
the apricots into the pan with the chicken.  If the apricots were  only
sitting in about 2 or 3 tablespoons of liquid, put that in the  pan. If
there is more liquid than that, discard the extra.  Gently  slip the
apricots in between the chicken pieces and let them soak in  the sauce
for at least 3 minutes.  Make the potato straws:  fill a large bowl
with about 2 quarts of  water. Add the salt and mix. Grate the potato
as coarsely as  possible. Put the potato into the bowl of water. Stir
the potatoes  around with your hand. Now remove the potatoes from the
water, a  handful at a time, squeezing out as much water as possible.
Spread  the potatoes on a dish towel. Pat with paper towels to dry off
as  much moisture as possible.  Pour vegetable oil into a wok or
cast-iron frying pan to a depth of 2  inches.  Heat over a low heat,
and let the oil heat slowly.   Don't  try to force it. When it is
hot--this may be 10 minutes or so--put in  a smallish handful of the
uncooked potato straws, which will begin to  bubble. When they stop
bubbling, stir them until they are crisp and a  pale gold color. Remove
with a wire spoon or slotted spoon and leave  to drain on a plate lined
with paper towels. Continue and repeat  until all the potato is used.
When ready to eat, put the chicken in a  warmed serving dish and
garnish with the potato straws.  ~- The Taste of India Madhur Jaffrey
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 138
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 2388.7mg
Potassium: 340.1mg
Carbohydrates: 10.6g
Fiber: 1.4g
Sugar: 6.6g
Protein: 5.5g