An original method of cooking chicken. Make sure to add all the spices in the ingredients list, which will add a unique smack to the dish.
Jardaloo Ma Murghi Curry With Apricots
- For the masala
- 6-8 dried red chilies
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2.5cm (1in) piece of cinnamon stick
- 4-5 green cardamom pods, split
- 4-5 cloves
- For the chicken
- 200g dried apricots
- 250ml hot water
- 4 tbsp sunflower or rapeseed oil
- 2 x 2.5cm pieces of cinnamon stick
- 2 onions, chopped
- 1 heaped tbsp grated fresh ginger
- 6 garlic cloves, crushed
- 4-6 medium-sized legs of chicken
- Salt to taste
- 4 tomatoes, chopped
- 1-2 tbsp chopped coriander leaves
- Using a coffee grinder or a mortar and a pestle, grind the cumin and coriander seeds, cardamom pods, cloves, cinnamon stick and dried red chilies. Place in a small bowl and set aside.
- Place the dried apricots (with pits) and a pot of water and let stay for 2-3 hours.
- Add the oil to a heavy cast iron pan and set over medium heat. Add the cinnamon sticks, fry for a minute, and then add the chopped onions. Cook them for 2-3 minutes, until light golden. Stir in the ginger, garlic and masala and cook for another 2-3 minutes.
- Add little oil to a separate skillet and heat over medium heat. Add the chicken thighs and cook for about 5 minutes per side, until golden brown on all sides.
- Add to the onion mixture, followed by the soaked apricots, chopped tomatoes and water. Season with a pinch of salt, stir well, put the lid on and bring to a simmer over medium-low heat, until the chicken is cooked through, about 25 minutes.
- Add the chopped coriander and adjust seasonings to taste.
- Serve the chicken with cooked rice, bread and chapattis.