Recipe: Chicken Curry with Apricots (using chicken thighs, tomatoes, and dried apricots)

CHICKEN CURRY WITH APRICOTS

1 cup (6 ounces) dried apricots
1/2 cup warm water
1/4 cup flavorless oil (vegetable or canola)
1 medium onion, sliced thin
4 large garlic cloves, pureed
1 chunk (1 1/2 inches) fresh ginger root, peeled and pureed
6 boneless, skinless chicken thighs (about 2 pounds)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
3/4 teaspoon garam masala*
1/2 teaspoon salt, or more as needed
3 canned whole tomatoes, chopped, plus 1 tablespoon juice (or 2/3 cup canned crushed tomatoes)
2 cups water
1 jalapeno chile, stemmed and cut in half through the stem end
4 tablespoons chopped fresh
cilantro leaves

Soak the apricots in 1/2 cup warm water for 2 hours. Drain and halve. Set aside.

Heat the oil in a large, deep saute pan over medium-high heat until hot, but not smoking. Add the onion to the skillet; saute until browned, 5 to 7 minutes.

Stir in the garlic, ginger, chicken, ground spices, garam masala, 1/2 teaspoon salt and tomatoes; cook, stirring almost constantly, until the liquid evaporates, the oil separates and turns orange, and the spices begin to fry, 5 to 7 minutes. Continue to cook, stirring constantly, until the spices smell cooked, about 30 seconds longer.

Add 2 cups water and the jalapeno and bring to a simmer. Reduce the heat, cover and simmer until the chicken is tender, 20 to 30 minutes. Taste for seasoning.

Add the apricots; simmer 15 minutes.

Stir in the cilantro. Remove and discard the jalapeno. Serve.

*Garam masala is available in specialty food stores. It is a mixture of cinnamon, cloves, and cardamom.

Makes 4 to 6 servings
Adapted from source: The Cook's Illustrated Complete Book of Poultry

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MORE RECIPES:

Recipes Using Chicken Thighs

Recipes Using Dried Apricots

Curry Recipes