APRICOT CHICKEN

This unique East Indian community chicken dish is really worth trying….. Portuguese influence can be seen in apricots being soaked in brown palm vinegar…… Arab influence in the use of saffron….. Apricot chicken is an all out winner.

20180227_141525.jpg

INGREDIENTS : 1 kg Chicken, 3/4 onions, 3 tomatoes, 15-20 dried apricots, brown palm vinegar as required, water as needed, 1-2 tbsp oil.
Masala paste : 1″ginger, 10-12 garlic cloves, 1 tsp cumin, 2tbsp coriander, 1/2 tsp poppy seeds, 5-6 whole black pepper, 6-8 dried Kashmiri chillies, 5-6 cloves, 1″cinnamon, 4-5 green cardamoms, salt to taste, a pinch of saffron.

DIRECTIONS : Soak the dried apricots in the brown palm vinegar…… Keep aside……20180221_122409.jpg Wash the chicken pieces….. Make a paste of onions…… Chop the tomatoes…..20180221_122447.jpg Grind the masala ingredients with enough water to form a paste…..20180227_142406.jpg Heat oil…… Fry onion paste till it browns…..20180227_142533.jpg Add the masala paste and tomatoes…… Sauté till oil separates……20180227_142305.jpg Add the chicken pieces and stir fry well…….20180227_142217.jpg Add water….. Stir….20180227_142133.jpg Cover and simmer till chicken is almost done…… Mix in the apricot and vinegar….. Cook for few more minutes…….20180227_141915.jpg Serve hot…… Goes very well with Chittaps.

NOTE : Brown Palm Vinegar can be increased/decreased according to taste…… Instead of water, one can use chicken stock…… If saffron is not available, one can add a pinch of turmeric powder.

8 thoughts on “APRICOT CHICKEN

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s