First place your chicken pieces in a large bowl and then add the following ingredients to the meat: salt, ginger/garlic mixture, whole green chilli, and all the ground spices. Mix well into the meat and set aside.
Heat sunflower oil gently in a heavy based pot. Have finely sliced onions ready to add to hot oil and allow to cook until golden.
When the onions are brown place the stick of cinnamon and whole cumin into the oil - they will sizzle gently. After a moment put spiced chicken into the pot and stir well. Allow the chicken and spice to braise gently together on a medium heat for about 10 minutes then add the chopped tomatoes and stir well.
Lower the heat and place a lid on to simmer for 20 minutes then add apricots.
Cook for 10 more minutes and finally lower the heat to add in the plain yoghurt. Stir in the yoghurt gently to warm through - if the heat is to high the yoghurt will split.
Before serving add the baby spinach - it will just wilt down and stay bright green. Taste for seasoning and serve with piping hot brown rice.Note:
This recipe is very adaptable and can easily be transformed into a delicious butter chicken option with the addition of fresh cream instead of yoghurt and some good cold sweet butter stirred into the sauce before serving - not quite as healthy!Reprinted with permission of Raziyah Johnston - Spice in the City