Recipe: Chicken Curry with Apricots

CHICKEN CURRY WITH APRICOTS

18 dried apricots
hot water
1 tablespoon ghee or butter
2 (3-pound) chickens, cut up
3 onions, finely sliced
1 teaspoon grated fresh ginger
3 cloves garlic, crushed
3 large fresh green chiles, seeded and finely chopped
1 teaspoon cumin seeds
1 teaspoon chile powder
1/2 teaspoon ground turmeric
4 cardamom pods, lightly smashed
4 large tomatoes, peeled and cut into eighths
TO SERVE (OPTIONAL):
steamed rice mixed with raisins, grated carrot and toasted sliced almonds

Soak dried apricots in 1 cup hot water for 1 hour.

Melt ghee or butter in a large saucepan. Add chicken pieces in batches and cook over high heat for 5-6 minutes or until browned. Remove from pan.

Add onions and cook, stirring often, for 10 minutes or until onions are softened and golden brown.

Add ginger, garlic and green chiles, and cook, stirring, for 2 minutes.

Stir in cumin seeds, chile powder and turmeric, and cook another minute.

Return chicken to saucepan, add cardamom, tomatoes and apricots, along with any remaining liquid, and mix well. Simmer, covered, for 35 minutes or until chicken is tender.

Remove chicken. Cover and keep warm.

Bring liquid to a boil and boil rapidly, uncovered, for 5 minutes or until it has thickened slightly.

Spoon liquid over chicken and serve with steamed rice mixed with raisins, grated carrot and toasted sliced almonds, if you like.

Servings: 6
Source: Bowl Food: Comfort Food for People on the Move by Editors of Laurel Glen