| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Food networ, Food8 | 1 | servings | |
INGREDIENTS
| 200 | g | Dried apricots; (7oz) |
| 4 | tb | Oil |
| 2 | Pieces cinnamon stick | |
| 2 | Onions; chopped | |
| 500 | G; (1-1/4lb) boned, (500 to 600) | |
| ; chicken, cut into | ||
| ; dice | ||
| 4 | Tomatoes; chopped | |
| 1 | tb | Chopped fresh coriander; (1 to 2) |
| Salt | ||
| 6 | lg | Diced red chillies; (6 to 8) |
| 1 1/2 | ts | Cumin seeds |
| 1 1/2 | tb | Coriander seeds |
| 1 | 2 cm piece cinnamon stick | |
| 4 | Green cardamom pods; (4 to 5) | |
| 4 | Cloves; (4 to 5) | |
| 2 | Heaped tbsp ginger/garlic paste |
INSTRUCTIONS
FOR THE MASALA Soak the apricots overnight in about 250ml cold water (or soak them for 2-3 hours in warm water) until swollen and soft. Grind together all the ingredients for the masala and set aside. Heat the oil in a large heavy based pan and add the cinnamon sticks. After 1- minutes, when they are slightly swollen, add the onions and brown slowly. Then stir in the masala and saute until the oil begins to seperate from it. Add the chicken and saute for about 5 minutes. Season, then add the tomatoes and apricots, plus any of the soaking water that has not been absorbed. Mix well, cover and simmer until the chicken is tender. If the sauce is too thin, uncover and cook for a few minutes longer until it has reduced and thickened. Stir in the choppped coriander and check the seasoning. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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