Apricot and Chicken Curry Recipe
Indian Recipes

Ingredients:

1.25 kg/21/2 lb
1/2 tsp
3 tsp
2.5 cm/ 1 inch piece
2 cloves
125 g/4 oz/1 cup
2 tbsp
2
440 g/14 oz
3 tsp
6 tsp

chicken joints, skinned
chili powder
Garam Masala
fresh root ginger, grated
garlic, crushed
ready-to-eat dried apricots
vegetable oil
onions, finely sliced
can chopped tomatoes
sugar
white wine vinegar
salt

Method:

1. Wash chicken and pat dry with absorbent kitchen paper. Cut each joint into 4 pieces and put in a large bowl. Add chili powder, garam masala, ginger and garlic and toss well to coat chicken pieces. Cover and leave in a cool place for 2-3 hours, to allow chicken to absorb flavors. In a separate bowl, put apricots and 155 ml /5 fl oz/2/3 cup water and leave to soak for 2-3 hours.
   

2. Heat oil in a large heavy-based pan and add chicken. Fry over a high heat for 5 minutes or until browned all over. Remove from pan and set aside. Add onions to pan and cook, stirring, for  about 5 minutes, until soft. Return chicken to pan with tomatoes and cook, covered, over a low heat for 20 minutes. Drain apricots, add to pan with sugar and vinegar. Season with salt. Simmer, covered, for 10-15 minutes. Serve hot.

SERVES 4