Sali Murghi

Ingredients

• 2 tbsp ghee or cooking oil
• 8 chicken thighs (skin on)
• 1 stick Shemin’s Cassia Cinnamon Bark (optional)
• 5 Shemin’s Green Cardamom Pods, bashed, seeds removed (optional)
• 1 tsp Shemin’s Cumin Seeds (optional)
• 2 onions, finely chopped
• 100g Shemin’s Indian Curry Paste (chilli free, mild, medium or hot)
• 3 medium tomatoes, around 300g, finely chopped or blitzed (you can also use tin chopped tomatoes)
• 2 tbsp white wine vinegar
• 2 tsp jaggery (or brown sugar)
• 150g dried apricots (use the soft, ready-to-eat type)
• ½ small pack coriander, chopped

For the Sali

• 1 large potato, peeled and sliced into matchsticks (see tip below)
• vegetable oil, for shallow frying