Instructions

1. Heat the olive oil in a medium-sized heavy pan.
2. Add the chicken and cook until chicken is fully cooked and reaches 165 degrees.  Remove chicken from pan and set aside.
3. In the same pan you cooked the chicken, add the onion, garlic, paprika, and garam masala and saute until the onions are tender, about 5 minutes.  (add more oil if needed)
4. Stir in the flour and cook about 1 minute more.
5. Gradually whisk  in the chicken broth to smooth out any lumps.
6. Add the great northern beans, tomatoes, and apricots and stir to mix. Increase heat to medium-high and bring the mixture to a boil, then reduce heat to  medium-low and simmer covered
   for 20 minutes.
7. Cut chicken into chunks and add to the sauce, recover and continue cooking for 10 minutes.
8. Remove from heat and stir in the cilantro.
9. Serve with rice.