Apricot chicken makes for a change from the usual chicken curries. It is an unusual combination and the sweetness of the apricots balances the spices beautifully.
It’s one of the little one’s favourite chicken curries and served with steamed rice makes weeknight dinners a simple affair.
250 – 300 grams boneless chicken
1 big onion, finely chopped
a handful of coriander, finely chopped
1/2 teaspoon, turmeric
1 teaspoon chilli powder
1/2 teaspoon Pathare Prabhu sambhar masala*
6-8 jardaloo (apricots), deseeded
salt to taste
2 tablespoons oil
1 teaspoon ginger-garlic paste
- Marinade the chicken with salt, turmeric powder, chilli powder, Pathare Prabhu sambhar and ginger garlic paste. Keep aside for 10-15 minutes.
- In the meanwhile, in a flat bottom pan, add the oil, finely chopped onion and coriander. Crush with your fingers until you have a coarse paste. This should take about 10 minutes.
- Put the pan on medium high heat. Add the marinaded chicken pieces and mix so that they are covered with the onion-coriander paste.
- Add 1/2 cup water, put the lid on and cook till the chicken is almost cooked.
- Add the jardaloo (apricots) and simmer till done. Make sure that the apricots do not turn to mush.
- Serve hot with steamed rice.
- This serves two.
- If you don’t have the Pathare Prabhu sambhar, use the rest of the spices and do not substitute with cumin-coriander powder for this recipe.