1. Wash chicken and pat dry with absorbent kitchen paper.

2. Cut each joint into 4 pieces and put in a large bowl.

3. Add chilli powder, garam masala, ginger and garlic and toss well to coat chicken pieces.

4. Cover and leave in a cool place for 2-3 hours, to allow chicken to absorb flovours.

5. In a seperate bowl, put apricots and 155 ml (5 fl oz/2/3 cup) water and leave to soak for 2-3 hours.

6. Heat oil in a large heavy-based pan and add chicken.

7. Fry over a high heat for 5 minutes or until browned all over.

8. Remove from pan and set aside.

9. Add onions to pan and cook, stirring, for about 5 minutes, until soft.

10. Return chicken to pan with tomatoes and cook, covered, over a low heat for 20 minutes.

11. Drain apricots, add to pan with sugar and vinegar.

12. Season with salt.

13. Simmer, covered, for 10-15 minutes.


Serve hot.

Serves 4.