Chicken Curry with Apricots

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                            FOOD FUNNY
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Here's some sound advice from Rosemary Zwick:

I always take life with a grain of salt... plus a slice of lemon and a shot of tequila.

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                            TODAY'S RECIPE
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Here's a quick and easy taste of India.

Chicken Curry with Apricots

1/4 cup (60 ml) vegetable oil
1 onion, thinly sliced
6 skinless chicken thighs
1 cup (250 ml) canned chopped tomatoes with their liquid
4-6 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander seeds
1 tsp (5 ml) turmeric
1 tsp (5 ml) garam masala or curry powder
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
2 cups (500 ml) chicken stock or water
1 cup (250 ml) dried apricots, soaked in warm water for 2 hours, drained and halved
Chopped cilantro (coriander leaves) for garnish

Heat the oil in a large heavy pot over moderate heat and saute the onion
until browned, about 10 minutes. Add the chicken, tomatoes, garlic,
ginger, cumin, coriander, turmeric, garam masala, cayenne, salt, and
pepper and cook, stirring frequently, until the liquid evaporates and
the oil separates and turns orange, about 5 minutes. Add the chicken
stock, bring to a simmer, reduce the heat, and cook covered until the
chicken is tender, about 20 minutes. Add the apricots and simmer another
15 minutes. Serve garnished with chopped cilantro.
Serves 4 to 6.
Received on Wed Sep 9 22:06:39 2009