Saturday, June 23, 2012

Apricot Chicken

Apricot Chicken

  • 4 firm apricots, medium size, halved and pitted
  • 2 lbs chicken tenderloins, diced
  • 2-3 tbsp oil
  • 1 large onion, thinly sliced
  • 1 tbsp ginger, grated
  • 2 tsp garlic, grated
  • 1/4 large onion, chopped fine
  • 1/2 tsp cumin
  • 3 dried red chillies
  • 1 stick cinnamon (cassia)
  • 5 cloves
  • 3 cardamom pods
  • 1 tsp red chilli powder (optional)
  • 1 cup warm water
  • 2 tbsp sugar
  • Salt to taste
  1. Heat oil in a kadhai
  2. Add thinly sliced onion and cook on medium heat until they are soft and golden brown in color.
  3. Add ginger and garlic and cook for another 3-4 minutes.
  4. Add the whole spices: cumin, cinnamon, cloves, cardamom and red chillies. (Wow! All of them start with a C!) Cook for a few minutes, stirring until the spices have released their aroma.
  5. Add chopped onions and diced chicken tenderloins. Cook on medium-high, until the chicken is lightly browned on the outside. Stir only as necessary.
  6. In another saucepan, add 2 tablespoons of sugar and allow it to caramelize over medium heat. Do not burn the sugar.
  7. Add the warm water, a little bit at a time, disssolving the caramelized sugar as you do so.
  8. Add halved apricots to the warm water, bring to a boil, lower the heat and cook covered until apricots are soft and tender. About 5-7 minutes depending on how firm your apricots are.
  9. Add apricot mixture to the chicken when it is almost cooked.
  10. Add red chilli powder, if using, and salt. Break down any large chunks of apricots so that they form the base of the sauce.
  11. Simmer on low until the chicken is cooked. 
  12. Garnish with chiffonade of mint, if you wish. I did. Serve with rotis or over steamed basmati rice.

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