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1
Sprinkle the chicken on all sides with 1/2 teaspoon salt and very generous amounts of black pepper.
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2
Pat in and set aside.
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3
Put the apricots in a small pan with 1 cup water and bring to a boil.
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4
Lower heat and gently simmer for about 15 minutes or until apricots have softened but are firm enough to take another 5 minutes of cooking later.
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5
Leave in the cooking liquid.
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6
Pour the oil into a large frying pan or saute pan and set over medium-high heat.
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7
When hot, scatter in the cinnamon sticks and cumin.
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8
Ten seconds later, put in half of the chicken pieces and brown them on both sides.
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9
Remove to a bowl.
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10
Put the remaining chicken pieces in the frying pan and brown them the same way, then remove to the bowl.
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11
Add the onions to the oil in the pan.
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12
Stir and fry them until they turn brown at the edges.
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13
Add the ginger and stir for a few seconds.
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14
Add the tomato paste and stir once.
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15
Now return the chicken and all accumulated juices to the pan, along with 1 1/2 cups water and 1 teaspoon salt.
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16
Cover and bring to a boil.
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17
Lower heat and cook gently for 15 minutes, turning the chicken once during this period.
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18
Remove cover and add the sugar, vinegar, apricots and their cooking liquid, garam masala, and cayenne.
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19
Stir gently and cook on high heat until the sauce is a bit syrupy, about 5 minutes.
