Jardaloo Murghi (Apricot Chicken Curry)

• chicken legs with thigh↗2 1⁄2 lbs
• paprika↗1⁄2 teaspoon
• garam masala↗1 tablespoon
• fresh ginger1

  grated

• garlic cloves↗2

  minced

• dried apricot↗1 cup
• warm water2⁄3 cup
• oil2 tablespoons
• onions↗2

  finely sliced

• chopped tomatoes1 can
• salt↗

  to taste

• sugar↗1 tablespoon
• vinegar↗2 tablespoons
• cooked rice↗4 cups

Step-by-step instructions

1. 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. 2

   Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.

3. 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. 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. 5

   Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.