Yield: 4 Servings
|4 larges||Chicken breasts each cut|
|\N \N||Into three pieces.|
|1 \N||Dried red chili.|
|1 small||Cinnamon stick.|
|5 millilitres||1 tsp cumin seeds.|
|4 \N||Green cardamom pods.|
|25 \N||Cm 1 inch piece fresh root|
|\N \N||Ginger peeled and finely|
|2 \N||Cloves of garlic crushed.|
|100 grams||4 oz dried no soak apricots|
|150 millilitres||0,25 pt water.|
|10 millilitres||2 tsp sunflower oil.|
|1 large||Onion peeled and chopped.|
|15 millilitres||1 tbsp Tomato pure.|
|15 millilitres||1 tbsp white malt vinegar.|
|10 millilitres||2 tsp sugar.|
|400 grams||14 oz canned chic peas|
Place the chicken in a large non-porous bowl. Put the chili, cinnamon, cumin, cardamom pods and cloves into a spice grinder and grind as fine as possible. Rub half the spice mixture into the chicken with half the ginger and garlic. Set aside for at least one hour. Cook the apricots in the water until tender. Leave to cool in the pan. Heat a wok. Add the oil and cook the onion for 7 minutes stirring frequently. Stir in the rest of the ginger and garlic and cook for a further minute. Remove the onion mixture. Add the chicken and cook for 3 minutes until lightly cooked. Add the remaining spice mixture and onion mixture and cook for a further 2 minutes. Stir in the tomato pure, vinegar, sugar, chic peas and apricots with the cooking juice. Cook for 15 minutes and serve.
Use 450 G or 1 lb leg of lamb chops instead of chicken. Cook for 30 minutes instead of 15 minutes at the end of cooking.
Alternatively for the spices mix together a pinch of chili powder, 2,5 ml 0,5 tsp ground cinnamon 5 ml 1 tsp ground cumin 2,5 ml 0,5 tsp garam masala.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini