Jardaloo Murghi (Apricot Chicken Curry)
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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.
- Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
- 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.
- 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.
- Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.
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