Coconut and Apricot Chicken Curry

I found this recipe while browsing through tastespotting.com and lifted it off www.dailyunadventuresincooking.com. Turned out really yummy and was no trouble at all. The chicken browned up so pretty with the light flour dusting. And I love pretty much anything with coconut milk in it. Serve with jasmine rice.

Coconut and Apricot Chicken Curry

4 chicken breasts, cut in half
salt and pepper
1 heaping tablespoon flour
2 tablespoons vegetable oil
1 onion, thinly sliced
1 teaspoon minced ginger
3 cloves garlic, roughly chopped
1 teaspoon cumin seeds
1/4 teaspoon fennel seeds
2 tablespoons garma masala
2 cloves
1 dozen dried apricots, cut in half
1 small can coconut milk
2 tablespoons apricot jam
1 large handful roughly chopped cilantro

In a large bowl toss chicken with salt and pepper and then flour. Heat a large skillet to medium high heat and add oil. Brown the chicken well on both sides and reserve to a plate. Pour off all but a tablespoon of oil. Add onions and saute until caramelized, don’t rush it, this takes awhile (think 20 minutes). In a mortar and pestle crush fennel and cumin seeds. Add the spices to the onions along with cloves, garam masala, ginger and garlic. Turn down heat and cook for 3 minutes not letting the garlic burn. Stir in apricot jam and then add apricots and coconut milk. Transfer to a dutch oven and add chicken back in. Bring to a simmer, cover and turn to low. Simmer covered for 20 minutes. Uncover and simmer for another 20 minutes. Stir in cilantro, season to taste and serve hot.