Jardaloo Murghi (apricot Chicken Curry)

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 1/2 lbs chicken legs with thigh
• 1/2 teaspoon paprika
• 1 tablespoon garam masala
• 1 (1 inch) fresh ginger, grated
• 2 garlic cloves, minced
• 1 cup dried apricot
• 2/3 cup warm water
• 2 tablespoons oil
• 2 onions, finely sliced
• 1 (14 ounce) can chopped tomatoes
• salt, to taste
• 1 tablespoon sugar
• 2 tablespoons vinegar
• 4 cups cooked rice

Recipe

• 1 rinse chicken and pat dry with paper towels. mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. marinate 4 hours or overnight.
• 2 using the warm water, rehydrate dried apricots. this may take some time depending on where apricots are from.
• 3 when ready to cook, heat oil in large saucepan over high heat. add chicken pieces and cook until browned (5 minutes). remove from pan and set aside.
• 4 saute onions in same pan for 5 min and then return chicken back to saucepan. add tomatoes, cover and simmer on low heat for 20 minutes.
• 5 drain apricots and add to saucepan along with remaining ingredients. simmer covered for 20-30 minutes. stir and serve over rice.