
Ingredients:
• 1.5 kg- chicken, skinned, cut into serving pieces
• 2 onions, chopped
• 1 tbsp – Garam Masala powder
• 1 tsp – chilli powder
• 1 tsp – Turmeric powder
• 1/2 tsp – ginger-garlic paste
• 10 dried Apricots soaked in water, seeded, drained
• 1 cup – Coconut Milk
• 1 tbsp – flour (maida)
• 1 tbsp – Lemon juice
• 1 tbsp – Brown sugar or caramel sauce
• 3 tbsp – Cream
• 3/4 liter Chicken stock, made by boiling skins and bones (if any)
Method:
- Heat 3 tbsp – oil.
- Stir fry chicken till brown. Set aside.
- Add remaining oil.
- Add onion and ginger-garlic paste. Heat till it turns brown.
- Add powdered sugar and stock mixed well with flour (Add the stock carefully to avoid lumps).
- Add chicken and salt, lemon juice and sugar.
- Cook on a low flame till chicken is tender.
- Add coconut milk and apricots.
- Before serving, add the cream and stir.