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Categories:
ginger grated cloves cinnamon coriander seeds cumin seeds red chilis salt coriander chopped tomatoes onions cinnamon vegetable oil cardamom pods
Viewed: 7 - Published at: 6 years agoIngredients
- 175 grams apricots, dried
- 1 tablespoon ginger grated
- 4 x cloves
- 2 inches cinnamon sticks pieces
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoon cumin seeds
- 6 large red chilis, dried
- 1 x salt to taste
- 2 tablespoons coriander chopped fresh
- 4 x tomatoes chopped
- 500 grams chicken breasts diced into 2cm pieces
- 2 x onions chopped
- 2 small cinnamon sticks pieces
- 4 tablespoons vegetable oil
- 4 x cardamom pods
Method
- Soak the apricots in 200ml of warm water for a couple of hours until they are soft and swollen.
- Grind all the ingredients for the masala in a food processor and leave to one side.
- Heat the oil in a large heavy casserole or saute pan which has a lid.
- Add the cinnamon sticks, cook for a couple of minutes and add the onions, browning very slowly.
- Stir in the masala and fry off until the oil begins to separate.
- Add the chicken and cook for about 5 minutes turning half way through.
- Season with salt and add the tomatoes and apricots (and any water remaining from the soaking).
- Simmer with the lid on until the chicken is tender (if the sauce remains thin, uncover and allow to reduce for a few minutes until thickened).
- Stir in the coriander and serve immediately with Indian breads or plain rice.
