About this recipe:A great week-night curry. Apricots, cumin, turmeric, cardamom, ginger and chillies make the chicken SO flavourful. It's sure to become a family favourite.
20 dried apricots
1 tablespoon oil
2 x 1.5 kg chickens, jointed
3 finely sliced onions
1 teaspoon grated ginger
3-4 garlic cloves, crushed
2-3 green chillies, seeded and finely chopped
1 teaspoon cumin seeds
1¼ teaspoon chilli powder
½ teaspoon ground turmeric
4 cardamom pods, bruised
4 large tomatoes, each peeled and cut into 8 pieces
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Method Prep:15min › Cook:45min › Ready in:1hr
Add oil to a large saucepan and brown the chicken in batches over high heat and remove from pan as you go. Add onion, ginger, garlic and chopped green chillies, and cook until onion has turned golden brown (about 5 mins). Stir in cumin seeds, chilli powder and ground turmeric, and cook for another minute or two.
Add the chicken back to the pan, then add the cardamom, tomatoes and apricots, and mix well. Simmer, covered for 30 minutes or so, until the chicken is tender and the flavours have come together. Enjoy!
Really nice curry.
Tasted lovely, and authentic.
The spices aren't too hot, so you can afford to be abit bolder with the spices when making it if you like abit of heat.
I also put extra apricots in. - 08 Jun 2012
This was delicious and was served to a dinner party who loved it. It was the first curry finished!! The apricots give it a lovely twist and just the right amount of spice. I added a few extra apricots to the mix. - 12 Dec 2009
So delicious. The fruitiness of the apricots against the spice and heat of the chillies really made it tasty. Too hot for the children but the best curry I've made in a while. Will definitely make again and again!! - 17 Feb 2013