Non-Curry
This came from my book, 660 Curries, and it is one of K and my favorites! Seriously, I could eat this every month and not be sick of it, which is saying something. It is very spicy, we use dried chiles, and generally half them. We top ours with Sweet Chili Sauce, and it is just divine.
Ingredients
8-10 dried apricots
1/2 cup boiling water
2 Tbsp. canola oil
1 medium size red onion, cut in half lengthwise and thinly sliced
4 lengthwise slices fresh ginger, cut into matchstick-thin strips
4 medium size cloves garlic, thinly sliced
4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut crosswise into 1/4 inch thick slices (do not remove seeds)
3.5 lbs chicken breasts, cut into bite size pieces
1 Tbsp. spices*
1/4 cup distilled white vinegar
2 Tbsp. firmly packed dark brown sugar
2 cups fried potatoes, cubed
2 Tbsp. finely chopped fresh cilantro leaves
sweet chili sauce
–For Spices–
2 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp whole cloves
1/2 tsp cardamon seeds
2 dried bay leaves
3 or 4 red Thai or cayenne chilis, to taste
Instructions
1
Place the apricots in a small heatproof bowl, add the boiling water, and set it aside to allow the apricots to soften.
2
Meanwhile, heat the ghee in a large saucepan over medium-high heat. Add the onion, ginger, garlic, and chiles and cook, stirring until they turn light brown around the edges, 5-8 minutes.
3
Add the chicken, spices, and salt. Allow the meat to brown lightly and the spices to cook gently without burning, turning the chicken frequently to ensure even browning, 5-8 minutes.
4
Add the softened apricots along with their soaking water. Stir in the vinegar and brown sugar. Scrape the bottom of the skillet to deglaze it. Once it comes to a boil, reduce the heat to medium-low, cover the skillet, and simmer, turning the chicken occasionally and basting it with the sauce, until the meat is no longer pink and juices run clear, 20-25 minutes.
5
Transfer the chicken pieces to a serving platter, and pour the sweet-hot sauce over them. Top with the fried potatoes and cilantro, and serve.
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