| 1 | Place the chicken in a large non-porous bowl. |
| 2 | Put the chili, cinnamon, cumin, cardamom pods and cloves into a spice grinder and grind as fine as possible. |
| 3 | Rub half the spice mixture into the chicken with half the ginger and garlic. |
| 4 | Set aside for at least one hour. |
| 5 | Cook the apricots in the water until tender. |
| 6 | Leave to cool in the pan. |
| 7 | Heat a wok. |
| 8 | Add the oil and cook the onion for 7 minutes stirring frequently. |
| 9 | Stir in the rest of the ginger and garlic and cook for a further minute. |
| 10 | Remove the onion mixture. |
| 11 | Add the chicken and cook for 3 minutes until lightly cooked. |
| 12 | Add the remaining spice mixture and onion mixture and cook for a further 2 minutes. |
| 13 | Stir in the tomato pure, vinegar, sugar, chic peas and apricots with the cooking juice. |
| 14 | Cook for 15 minutes and serve. |
| 15 | Variations use 450 g or 1 lb leg of lamb chops instead of chicken. |
| 16 | Cook for 30 minutes instead of 15 minutes at the end of cooking. |
| 17 | Alternatively for the spices mix together a pinch of chili powder, 2,5 ml 0,5 tsp ground cinnamon 5 ml 1 tsp ground cumin 2,5 ml 0,5 tsp garam masala. |
| 18 | 321 kcals 1339 kj 29,9 g protein 36,2 g carbohydrate of which 19,3 g sugar. |
| 19 | 7,3 g fat of which 1,8 g saturate. |
| 20 | 0,1 g sodium 11,9 g dietary fibre |
