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1. Soak apricots overnight in 2 cups cold water, or cover
with 2 cups hot water and
soak until swollen and softened, 2 to 3 hours.
2. Prepare masala: In a small bowl, combine hot pepper
flakes, cumin, coriander,
cloves, cardamom, garlic and ginger. Add 1/4 cup
water, and stir to make a paste.
Set aside.
3. In a large sauté pan over medium heat, heat
oil and cinnamon stick. Add onions
and salt, and sauté until onions begin to soften,
2 to 3 minutes. Add masala, and stir.
Add chicken, and stir for about 5 minutes. Add apricots
and their soaking liquid, diced
tomatoes and diluted tomato paste.
4. Cover and simmer until chicken is cooked through, about
30 minutes. Check
cooking liquid about halfway through; if chicken is covered
with liquid, remove
cover for remainder of cooking. Transfer to a large bowl,
sprinkle with cilantro
and serve hot.
