APRICOT & CHICKEN CURRY
- 1.25 kg (2/1/2 lb) chicken joints, skinned
- ½ teaspoon chilli powder
- 3 teaspoons garam masala
- 2.5 cm (1 in) piece fresh root ginger, grated 2 cloves garlic, crushed
- 125g (4 oz/1 cup) ready to eat dried apricots
- 2 tablespoons vegetable oil
- 2 onions, finely sliced
- 440g (14 oz) can chopped tomatoes
- 3 teaspoons sugar
- 6 teaspoons white wine vinegar, Salt
Wash chicken and pat dry with absorbent kitchen paper. Cut each joint into 4 pieces and put in a large bowl. Add chilli powder, garam masala, ginger 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 cups) water and leave to soak for 2-3 hours.
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 pan sugar and vinegar. Season with salt. Simmer, covered for 10-15 minutes. Serve hot.
About the author: Sunny is a part time chef and marketing lead at coolflex, offering a full range of mattresses and beds. I enjoy cooking for friends and family at parties and family occasions.
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