Apricot Chicken Curry Indian Style!
Summer is finally here and with that came farm fresh fruits and vegetables. Apricots have began to flood the market. After chomping down on some fresh apricots. I have been torn between deciding to make a sweet or savory preparation with it. Finally the curiosity of a fruity chicken overcame me and that became our dinner last night.
Apricot Chicken is a mild Moroccan tagine which I have adapted to an Indian Curry style. The tagine recipe has ingredients like onions, garlic, cumin and coriander which are common elements in an Indian curry too. I also happened to read that Kashmiris, who inhabit the north of India, have also been cooking apricots in a curry style. I didn't have access to their authentic recipes so just worked around my usual chicken curry recipe.
Apricot Chicken Curry turned out fruity, creamy and delicious. It even tasted much better after a few hours of resting time. This is an easy recipe which incorporates apricots in your usual chicken curry. You can also try it with dried apricots when fresh ones are not in season.
- 6-7 apricots
- 1.5 lbs boneless chicken pieces
- 1 large red onion, sliced (about1.5 cups)
- 4 large cloves of garlic, chopped
- 1 inch ginger, chopped
- 3-4 cloves
- 1 inch piece of cinnamon
- 2-3 green cardamons
- 4-5 peppercorns
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 heaped teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- juice of one lime
- 1 teaspoon sugar
- salt to taste
- fresh cilantro for garnish
- Remove the seed from within and puree 3 apricots to a smooth paste. Keep aside.
- In a large saucepan, heat 2-3 tablespoons of oil to medium.
- Add the sliced onions and a pinch of salt.
- Saute the onions till they have turned browned and caramelized nicely. Will take 10-15 minutes.Take half the portion and keep aside.
- Add the chopped ginger and garlic to the pan and saute further.
- Add the sauteed onion, garlic and ginger to a blender and make a puree of it.
- In the same saucepan, add another tablespoon of oil
- Add the whole spices-cloves, cinnamon, green cardamom and peppercorns and let them sizzle for 30 secs.
- Add the chicken pieces and saute them on high heat till opaque.
- Lower heat to medium and add the ground onion paste.
- Add the spice powders now- turmeric, red chili, coriander and cumin powder.
- Add salt the remaining browned onions (reserve some for garnish if needed) and mix well.
- Pour in the apricot puree about 1/2 a cup of water and cover with lid and simmer till chicken is almost done.
- Lastly add in the remaining sliced apricots, garam masala, sugar and lime juice and simmer for 4-5 minutes.
- Taste to balance the flavors.
- Garnish with cilantro and serve hot over a bed of steamed basmati rice.
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