Chicken And Apricot Curry
|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|
|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)|
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.
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.
8)Halve the baked potatoes and top each half with curry and serve hot.