| 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.
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