Evins Indian Apricot Chicken Food

APRICOT CHICKEN CURRY

Steps:

• Apricots - Soak apricots in hot water for 20 minutes. Drain and chop the apricots. Set aside.Pro tip - we want the apricots to soften and become a paste when added to the curry. So, make sure to soak until thoroughly soft
• Onions - Pulse the onions in a food processor to a smooth paste - Set aside.
• Masala - To the same food processor - add all the masala ingredients and blend to a smooth paste
• Heat the ghee in a heavy bottom saucepan and fry the onions paste on medium-low. Next, add the ground masala and saute well for two more minutesPro tip - we need to masala to cook until it becomes fragrant. So, keep the heat to medium-low and add a few tablespoons of water if necessary.
• Add the chopped tomatoes and cook for three minutes more. Then add the chicken and apricots along with the water and vinegar. Season with salt and pepperPro tip- let the tomatoes really soften as they cook so they almost disappear into the sauce.
• Cover and cook for 20 minutes on medium heat until the chicken is cooked through.
• Taste and adjust seasoning before serving

EVIN'S INDIAN APRICOT CHICKEN

Steps:

• Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
• Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.