If you have a thing for spices, this CHICKEN AND APRICOT CURRY RECIPE YOU ARE GOING TO LOVE!
In our house, we´ve always enjoyed a good curry. I used to simply prepare it with the standard chicken breast, bit of curry powder and some cream or coconut milk. I may be added some pineapple to it and already thought that was exotic!.Although then whilst watching various cooking shows, I came across Rick Stein in India. It encouraged me to use a wider range of spices as well as new ingredients. I truly enjoy all programs of this great British Chef. His passion for food, exploring new ingredients and discovering new cooking methods, it is very inspiring, it surely inspired me.
There is a whole new world to discover through spices. Any traditional dish, for instance, lentils or a simple vegetable stew, may transform into having an eastern touch.
I usually have a good set of spices at my disposal. I recommend you to buy quality spices, not always ground spices, you may also buy them whole or in grain, better to grind them yourself . You will gain further freshness and more fragrance.
This chicken, with an Indian style flavour, has got to be one of my favourites. It is one of those recipes that you will ENJOY from the start, not only for the colourfulness. We start by introducing the whole spices into the tempered oil …. Cinnamon branch, chilli, cardamom, cloves, pepper … The heat will strengthen the flavours, and bring out the aroma … Mmmm!!! … You don´t even know this smells. After we add gradually the spices in powder form … Cumin, turmeric, coriander, garam masala, etc,… combined with onion, garlic, ginger… It will only enhance the flavour!
AN ABSOLUTE DELIGHT FOR THE SENSES !!!
According to the recipe, this curry is served with fries potato, that´s how I have made it. You have to try it out for yourself, I assure you that it is delicious!!!
- 3-4 tbsp vegetable oil
- 6 black peppercorns
- 5 cloves
- 2 green cardamom pods
- 2 dried Kashmiri chillies
- 4 cm in piece cinnamon stick
- 1 medium onion, finely chopped
- 4 cm fresh root ginger, finely grated
- 3 garlic cloves, crushed
- 200 gr tomatoes, finely chopped
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 chicken, jointed into 8 pieces, or 1 kg chicken pieces, skinned
- 2 tsp jaggery or soft brown sugar
- 150 gr soft dried apricots
- 1 tsp white wine vinegar
- handful coriander, chopped
- Heat the oil in a heavy-based pan over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for about 5-7 minutes, until softened and golden-brown.
- Add the ginger and garlic and fry, stirring all the time for half a minute. We have to always control the temperature, so that we don´t burn the spices.
- Stir in the tomatoes and salt and simmer for 2-3 minutes, then add the chilli powder,cumin, coriander, garam masala and turmeric and cook, stirring for a minute.
- Add the chicken pieces to the pan and cook, stirring for 2 minutes, or until well coated with the spice mixture.
- Add the jaggery or brown sugar, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 40-50 minutes, or until the chicken is cooked through, and the sauce is reduced to a rich-thick consistency.
- Serve with fry potato and scatter with coriander.