Apricot Chicken Curry (India)

4 servings

2 1/2 lbs chicken pieces, skinned
1/2 teaspoon chile powder
1 tablespoon garam masala
1 (1 inch) piece fresh ginger, grated
2 garlic cloves, crushed
1 cup dried apricots, soaked 2-3 hours, or 2 cups fresh or canned apricots
2 tablespoons vegetable oil
2 onions, finely sliced
1 teaspoon cumin
1 (14oz) can chopped tomatoes
salt to taste
1 tablespoon sugar
2 tablespoons white wine (or white wine vinegar)

Rinse chicken; pat dry with paper towels. Cut into bite-sized pieces and put in large bowl. Add chile powder, garam masala ginger and garlic, toss well to coat chicken. Cover and refrigerate 2-3 hours to allow chicken to absorb flavours.

Heat oil in a large heavy saucepan, add chicken. Cook over high heat about 5 minutes, or until browned all over. Remove from pan and set aside. Add onions to pan and cook, stirring about 5 minutes, until soft. Add cumin, cook 1 minute more. Return chicken to pan, add tomatoes and cover and cook over low heat 20 minutes. Add (drained) apricots, add salt, sugar and white wine. Simmer, covered at least 15 minutes, until tender. Serve hot.