Indian Chicken Stew with Apricots

For the Indian chicken pot with apricots, cut the chicken breast into cubes. Peel the onion, halve it and cut it into fine strips. Wash the tomatoes and cut them into small cubes (if you don’t want the skin, you can blanch them beforehand and peel off the skin).

Fry the onions in a pot with ghee until light, then add the cinnamon, cloves, chili peppers and the ginger-garlic paste and continue frying for 1-2 minutes.

Add the meat, turmeric and cumin and fry for about another 3-4 minutes. Add the diced tomatoes, season with salt and pour the chicken soup. Simmer on low heat with the lid closed for 30 minutes.

Meanwhile, soak the dried apricots in hot water. After 20 minutes, drain the water and quarter the apricots and add them to the pot. Simmer for another 10 minutes.

Wash and chop the parsley and add it to the dish, which is no longer boiling. Serve the Indian chicken stew with apricots.

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