Instructions: Cook the apricots in 290ml water until just soft but still whole.

Dry fry the cloves cardamom pods cinnamon and cumin for a few seconds then cool and grind to as fine a powder as you can.

Rub the chicken pieces with the salt half the spices half the garlic and half the ginger.

Leave in a cool place for several hours.

Heat the oil and fry the onions until golden brown.

Stir in the chillis and the remaining spices garlic and ginger.

Fry for about 30 seconds then add the chicken.

Fry until lightly browned.

Stir in the tomato and about 4 tablespoons of water.

Cover and simmer very gently for about half an hour.

Stir in the sugar and vinegar cover and cook for 10 minutes until the chicken is done.

Stir in apricots and their liquid draw off heat and leave for an hour (or longer).

Reheat before serving.

Serves 4

I love the flavour of this spiced dish sweetened with dried apricots from Diane Seeds Favourite indian Food (Rosendale Press) though I increased the quantity of apricots. The Parsis came originally from Persia where meat and fruit are often combined. The spicing smacks more of India where they settled after fleeing religious persecution over 1000 years ago.

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