Ingredients For the curry About 10 dried apricots -soaked in hot water for 1 hour
¾ tbsp oil
1 kg chicken thighs
2 shallots, thinly sliced
1 tsp ginger
2 cloves garlic, minced
2 large fresh green chilies, seeded and finely chopped
1 tsp cumin
½ tsp turmeric
¾ tsp chili powder (or to taste)
½ tsp cardamom
2 large tomatoes, cut into pieces
For the coconut rice 200 g rice, washed and soaked in water for 30 minutes.
20 g oil
60 g onions, sliced
5 black peppercorns
5 curry leaves
400 ml coconut milk
Method For the rice
Heat the oil in a pan and add the onions, peppercorns, curry leaves, cardamom, and cloves.
Cook these until the onions start to go golden.
Add the washed rice and stir to coat it.
Add the coconut milk and some salt.
Cook till the rice is tender, taking care not to let it stick to the pan.
Put some rice on to the side of the plate when chicken is also ready to serve.
For the chicken curry
Heat oil in a wok or similar, and add the chicken in batches to brown it over a high heat. This will take about 7 minutes each batch depending on the size of the chicken pieces.
Remove from the pan.
Add the shallots and cook for about 10 minutes or until the shallots are soft and starting to turn golden.
Add the ginger, garlic, and green chili and cook for another 3 minutes.
Stir in the cumin, chili powder and turmeric, and cook for another minute.
Return the chicken to this pan, add the cardamom, tomato pieces and apricots including any remaining liquid, and mix well.
Simmer, covered for about 35 minutes or until the chicken is tender, and half way through remove the skin from the tomatoes as it falls off when tomato is cooked.
Remove the chicken and keep it warm.
Bring the liquid in the pot back to the boil and boil on high for about 5 minutes or until it has thickened slightly.
Serve the chicken and spoon the liquid over it.
This meal was even nicer the next day when I heated it and put the coconut rice in with the chicken!