This curry is different to others I make as it has a sweet and sour quality which is really delicious – you must try it! You need to plan ahead as there is 2-3 hours of marinating before you cook.
Serves 4
500g or 1lb skinless chicken breast cut into thick slices
1/2 teaspoon chilli powder
3 teaspoons garam masala
2.5 cm or 1 inch piece of fresh ginger peeled and grated
2 cloves garlic crushed
125g or 5oz ready to eat apricots halved
2 onion finely sliced
400g or 14oz can chopped tomatoes
3 teaspoons sugar
6 teaspoons white wine vinegar
salt
Place chicken in a large bowl and add chilli, garam masala, ginger and garlic and mix well. Cover and place in the fridge for 2-3 hours to marinate.
Place the apricots in a separate bowl, and pour 155ml or 15 fl oz water over and leave to soak for 2-3 hours.
Spray a large pan with oil and add the marinated chicken and fry over a high heat until cooked and browned all over. Remove from pan and set aside.
Spray the pan again with oil and add the onion – cooking for 5 mins until soft.
Add chicken back to the pan with the tomatoes and cook for 20 mins with a lid on the pan.
Drain apricots and add to the pan with sugar and vinegar. Season with salt. Cover the pan and simmer for another 15 mins.
Check seasoning and adjust if necessary.
Serve hot with basmati rice – delicious!