175g dried apricots

4 tbsp vegetable oil

2 small pieces of cinnamon stick

2 chopped onions

500 g chicken breast diced into 2cm pieces

4 tomatoes chopped

2 tbsp chopped fresh coriander

salt

For the masala:

6 large dried red chillies

1 ½ tsp cumin seeds

1 ½ tsp coriander seeds

2cm piece of cinnamon stick

4 cloves

1 tbsp grated ginger

1 tbsp pureed garlic

4 green cardamom pods

• Soak the apricots in 200ml of warm water for a couple of hours until they are soft and swollen.

• Grind all the ingredients for the masala in a food processor and leave to one side.

• Heat the oil in a large heavy casserole or sauté pan which has a lid.

• Add the cinnamon sticks, cook for a couple of minutes and then add the onions, browning very slowly.

• Stir in the masala and fry off until the oil begins to separate.

• Add the chicken and cook for about 5 minutes turning half way through.

• Season with salt and add the tomatoes and apricots (and any water remaining from the soaking).

• Simmer with the lid on until the chicken is tender (if the sauce remains thin, uncover and allow to reduce for a few minutes until thickened).

• Stir in the coriander and serve immediately with Indian breads or plain rice.