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Apricot And Chicken Curry Popular

Category : Chicken

Author : priya

Date : 11/1/2005

Rating: Rating 4.2 ( 4.2 ) by 43 users

1.25 kg (2 1/2 lb) chicken joints, skinned
1/2 tsp chilli powder
3 tsp Garam Masala
2.5 cm (1 in) piece fresh root ginger, grated
2 cloves garlic, crushed
125 g ( 4 oz/1 cup) ready-to-eat dried apricots
2 tbsp vegetable oil
2 onions, finely sliced
440 g (14 oz) can chopped tomatoes
3 tsp sugar
6 tbsp white wine vinegar
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.

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