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Chicken And Apricot Curry

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Ingredients
  Baking potatoes 4 Large
  Chili powder 2 1⁄2 Milliliter (1/2 Teaspoon)
  Garam masala 10 Milliliter (2 Teaspoon)
  Ginger root piece 1 Inch, peeled and grated
  Salt To Taste
  Garlic 2 Clove (10 gm), crushed
  Chicken breasts 4 , skinned, boned and cut into bite-size pieces
  Ghee/Sunflower oil 30 Milliliter (2 Tablespoon)
  Curry paste 15 Milliliter (1 Tablespoon)
  Onion 1 Large, cut into wedges
  Canned chopped tomatoes 14 Ounce (400 Gram)
  Dried apricots 2 Ounce, chopped (50 Gram, No Soak)
  Sugar 5 Milliliter (1 Teaspoon)
  White wine vinegar 20 Milliliter (4 Teaspoon)
Directions

GETTING READY
1)Set potatoes to be baked in hot oven.
2)In a small bowl, mix together chili powder, ginger, salt, garlic and garam masala.
3)Coat chicken with this mix and marinate for 1 or 2 hours.

MAKING
4)In a large frying pan, melt ghee or oil and marinated chicken and curry paste.
5)Stir over high heat for 5 minutes and remove pan from heat once chicken is brown in color.
6)Into the same frying pan, add some more oil and saute onions in it. Put the chicken back and add in apricots and tomatoes and cook for about 20 minutes.
7)Add sugar and vinegar and cook for an additional 20 minutes.

SERVING
8)Halve the baked potatoes and top each half with curry and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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