Soak dried apricots in 200ml warm water for 2 hours until softened.

Grind ginger, cloves, cinnamon sticks, coriander seeds, cumin seeds, and dried red chilis into a masala paste.

Heat vegetable oil in a large casserole or saute pan with a lid.

Add cinnamon sticks and cook for 2 minutes.

Add chopped onions and brown slowly.

Stir in the masala paste and fry until the oil separates.

Add diced chicken breasts and cook for 5 minutes, turning halfway.

Season with salt.

Add chopped tomatoes and the soaked apricots (with remaining soaking water).

Simmer with the lid on until the chicken is tender.

If the sauce is thin, remove the lid and reduce until thickened.

Stir in chopped fresh coriander.

Serve immediately with Indian breads or plain rice.