Parsi Sali Chicken Curry with Crisp Slivered Potatoes

by Zarina
Parsi Sali Chicken Curry with Crisp Slivered Potatoes

Another Parsi dish that I learned from my Mama, and it takes me down memory lane, one of our family favorites.  Everyone makes sali chicken slightly. Differently, this is the way my Mama makes it (except for my twist), so I’m sharing another family secret with you lucky people!

These thin crispy fried potato straws called ‘sali’ are always demolished so quickly, so I almost always have to make extra!

‘Murgh Ma Sali’ is typically cooked with whole dried apricots. I’m not the biggest fan of apricots in this dish, so I gave it my twist and used very finely chopped dried mango.  The sweetness of the dried mango really lifted this dish to another level. It was beautiful with the spices and chicken. 

Parsi Sali Chicken Curry with Crisp Slivered Potatoes

Parsi Sali Chicken Curry with Crisp Slivered Potatoes

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 Potatoes medium size
  • Cooking oil
  • 10 Chicken thigh fillets skinned and chopped into small cubes
  • 1 Onion large chopped fine
  • 1 tsp Garlic crushed
  • 1 tsp Ginger chopped fine
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • ¼ tsp Turmeric
  • 1 tsp Chilli powder
  • 1 Cinnamon stick
  • 5 Cloves whole
  • 5 Peppercorns whole
  • 1 tsp Sugar
  • 3 Bay leaves
  • 2 tbsp Worcestershire Sauce
  • 2 tbsps Maggie liquid seasoning
  • 2 tbsps White vinegar
  • 4 Large tomatoes chopped small
  • 400ml Chicken stock
  • 30g Dried mango chopped small
  • Salt to taste


  1. Grate potatoes, then soak in cold water with a pinch of salt for one hour
  2. Drain and pat dry thoroughly with kitchen towels
  3. Deep fry in hot oil, lowering temperature after a couple of minutes until crisp and cooked.
  4. Drain on kitchen paper towels well, set aside
  5. In a saucepan on medium heat, add a little oil and sauté the chopped onion until dark brown, crisp and golden. Drain on kitchen paper, set aside to cool.
  6. The same saucepan with a little oil, sauté ginger and garlic until slightly .colored
  7. Add the cumin, coriander, turmeric, chilli powder, Cinnamon stick, cloves, and peppercorns, and cook spices for a few minutes.
  8. Add sugar, Worcestershire sauce, Maggie, and vinegar. Turn heat to low and simmer.
  9. Add tomatoes and cook a further 15 minutes until tomatoes are broken down
  10. Add fried onions and cook a further 5 minutes
  11. Add diced chicken pieces and cook on low until fully cooked through about 10 minutes.
  12. Add finely chopped dried mango.
  13. Add stock gradually and continue to cook for a further 5 minutes; add salt to taste.
  14. Serve hot with loads of crisp salt and chapatis.
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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