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.
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……
Wash the chicken pieces….. Make a paste of onions…… Chop the tomatoes…..
Grind the masala ingredients with enough water to form a paste…..
Heat oil…… Fry onion paste till it browns…..
Add the masala paste and tomatoes…… Sauté till oil separates……
Add the chicken pieces and stir fry well…….
Add water….. Stir….
Cover and simmer till chicken is almost done…… Mix in the apricot and vinegar….. Cook for few more minutes…….
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.
