Chicken and apricot curry with potato straws (sali murghi)

INGREDIENTS

• 250g/9oz chip potatoes
• , for deep frying vegetable oil
• 1–2 tsp salt
• 3 tbsp vegetable oil
• 6 black peppercorns
• 5 cloves
• 2 green cardamom
• 2 dried Kashmiri chillies
• 4cm/1½in piece cinnamon
• 1 medium onion
• 100g/3½z tomatoes
• 1 tsp salt
• 4cm/1½in fresh root ginger
• 3 garlic
• 1½ tsp Kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• 1kg/2lb 4oz chickenchicken
• 2 tsp jaggery
• 150g/5½oz ‘ready-to-eat’ soft dried apricots
• 3 tbsp white wine vinegar
• handful coriander