|6||Skinless chicken breast fillets|
|125 grams||Whole milk natural yoghurt|
|2 teaspoons||Ginger puree|
|2 teaspoons||Garlic puree|
|10||Dried ready to eat apricots|
|1||Green chilli; seeded and chopped|
|3 tablespoons||Sunflower or vegetable oil|
|1 medium||Onion; finely sliced|
|1 teaspoon||Ground cumin|
|2 teaspoons||Ground coriander|
|½ teaspoon||Garam masala|
|½ teaspoon||Chilli powder; up to 1|
|½ teaspoon||Freshly grated nutmeg|
|1 teaspoon||Salt salt or to taste|
|75 millilitres||Single cream|
|2 tablespoons||Coriander leaves; chopped|
Cut each chicken breast diagonally into 2-3 chunky pieces. In a large mixing bowl blend the yoghurt, ginger and garlic together. Add the chicken, mix well, cover and leave to marinate for 1 hour.
Roughly chop the apricots and soak them in 150ml of hot water for 15 minutes. Puree in a blender with the green chilli and set aside.
In a heavy saucepan heat the oil over a medium heat and fry the onions until they are soft and lightly browned (8-9 minutes).
Add all the spices and cook for 1 minute, then add the marinated chicken and increase the heat slightly. Fry the chicken for 4-5 minutes until the pieces turn opaque. Add 50ml luke warm water, cover the pan and reduce the heat to low. Simmer for 15 minutes.
Add the salt, sugar and pureed apricot/chilli. Cover the pan and simmer for a further 15 minutes.
Add the cream and cook, uncovered for 5 minutes.
Stir in the coriander leaves and remove from the heat and serve with lemon rice or pilau rice.
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Carlton Food Network
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