If I go to an Indian restaurant this is what I'm having. No questions!
Chop the onions and chilli. Heat up the ghee in a large saucepan. Chuck the onions, chilli and chicken into the saucepan and brown well. Add in the dried spices and sugar. Sauté for another 5 minutes.
Chop the tomatoes and dried apricots and add them to the pan, then pour in the chicken stock. Simmer for 20 minutes, until the sauce has thickened slightly.
Meanwhile preheat a pan of oil to 180ºC. Never leave it unattended. Peel the potatoes and carefully slice into thin matchsticks, then dry them as much as possible with kitchen towel. Deep fry the matchsticks for a few minutes, until they go crisp, then remove from the oil and drain on kitchen towel. Season with salt, pepper and a little cayenne.
Finish the curry by adding the vinegar and coriander. Stir well before serving with Indian breads and yoghurt or raita! Serves 4