Heat a few tablespoons of Neutral Oil in a large, heavy pot over medium-high heat. Season the Chicken Pieces with Salt and Black Pepper, then brown them in batches until golden; transfer the browned pieces to a plate and set aside.
Reduce the heat to medium, add the sliced Onions to the pot and cook until translucent. Stir in minced Garlic and grated Ginger and cook for a minute more until fragrant.
Add the spice mix: Mild Curry Powder, Ground Coriander, Ground Cumin, Ground Turmeric, a pinch of Cinnamon, crushed Green Cardamom and a well-crushed Clove, plus a Bay Leaf. Stir and toast the spices for 30–60 seconds to release their aromas.
Pour in a splash of White Wine Vinegar to deglaze the pot, scraping up any browned bits. Add the Canned Chopped Tomatoes and about 1 to 1½ cups of Chicken Stock (enough to partially cover the chicken later).
Return the browned Chicken Pieces to the pot along with diced Potatoes, chopped Dried Apricots, and sliced Red Chili (adjust for heat). Stir in a teaspoon of Sugar to balance the acidity and season with more Salt and Black Pepper to taste.
Bring the curry to a gentle simmer, reduce the heat to low, cover, and cook for 25–35 minutes until the chicken is cooked through and the potatoes are tender. Uncover in the last 5–10 minutes if you want the sauce to thicken slightly.
Finish the curry with a squeeze of Lemon and a handful of chopped Cilantro for freshness. Taste and adjust seasoning if needed.
Meanwhile, rinse the Basmati Rice under cold water until the water runs clear. Cook the rice with Water (about 1:1.5 rice to water ratio) and a pinch of Salt until fluffy, then serve the curry over the rice.
