Cape Malay Curry

Instructions

1. In a bowl, combine all `Chicken Marinade` ingredients. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
2. Heat the `Vegetable Oil` in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and brown them on all sides for 5-7 minutes. You might need to do this in batches to avoid overcrowding the pot. Remove the chicken and set aside.
3. Reduce heat to medium. Add the `Onion` to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. If needed, add a splash of water to deglaze the pot.
4. Add the `Garlic`, `Fresh Ginger`, and `Green Chili` (if using) to the pot. Cook for 1 minute until fragrant.
5. Stir in the `Coriander Powder`, `Cumin Powder`, `Garam Masala`, `Chili Powder`, `Cinnamon Stick`, and `Bay Leaf`. Cook for 1 minute, stirring constantly, until the spices are aromatic.
6. Pour in the `Diced Tomatoes` (undrained), `Full-Fat Coconut Milk`, and `Chicken Broth`. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
7. Return the browned chicken to the pot. Add the `Potatoes`. Stir well to combine.
8. Cover the pot, reduce the heat to low, and simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
9. Stir in the `Apricot Jam` and the `Lemon Juice`. Cook for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
10. Remove the `Cinnamon Stick` and `Bay Leaf` before serving.
11. Garnish with fresh `Fresh Coriander` and serve hot with rice or flatbread.