Parsi Chicken with Apricots

The use of dried apricots, sugar and vinegar gives this delicious Mumbai dish a sweet and sour flavor. I made side dish of lentils. You can see the Toor Dal in the next recipe.

What you need:

• 1 kg chicken (in pieces)
• 3 tbsp oil
• 1 large onion, finely sliced
• 1 clove garlic, finely chopped
• 3 cm ginger, finely chopped
• 2 dried chillies, crushed
• 1 tsp garam masala
• 2 tblsp tomato puree
• a pitch of salt
• 1,5 tbps clear vinegar
• 1 tbsp palmsugar
• 10 dried apricots

How to prepare it:

1. Cut the chicken in 2 cm pieces
2. Heat the oil in the wok and add the onion untille starting to get brown.
3. Add the garlic, ginger, dried chillies and garam masala., then add the chicken.
4. Fry and stirr for 5 minutes untill brown. Keep strirring to prevent from burning.
5. Add the tomato puree, salt and 200 ml water. 
6. Bring to the boil, put to low heat, cover and simmer for 25 minutes.
7. Add the vinegar, palm sugar and dreid apricots and simmer for antother 10 to 20 minutes.
8. Serve hot with steamed basmati rice and Toor Dal.