Sweet And Sour Chicken Curry Recipes

HOW TO MAKE CHICKEN PATIA CURRY - A SWEET AND SOUR CURRY HOUSE FAVOURITE

Steps:

• Heat the oil in a frying pan over medium-high heat. When hot, stir in the chopped onion and fry for about 3 to 5 minutes or until soft.
• Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
• Now add the mixed powder, chilli powder, and sugar and fry for a further 30 seconds.
• Add the tomato puree followed by a ladle of base sauce. Continue adding a little base as required. If the curry is looking too dry, add more base sauce. If too saucy, just cook it down.
• Stir in the pre-cooked chicken or what ever pre-cooked main ingredient you like.
• Now add the tamarind concentrate and mango chutney and stir it into the sauce.
• Allow to cook down to your preferred sauce texture or add more base sauce if necessary.
• Add the dried methi and lemon juice. The stir in the food colouring if using.
• Garnish with the chopped coriander (cilantro) and season with salt to taste.

SWEET & SOUR CAPE MALAY CHICKEN CURRY

Steps:

• In a large saucepan heat 3 tbsp olive oil, then fry the onions, garlic and ginger until going golden. Then add the remaining 1 tbsp olive oil and curry powder and cook, stirring for 1 minute.
• Add the chicken to the saucepan and cook for 4 minutes stirring often.
• Now add the tin of tomato, apple cider vinegar water and dates and simmer for 5 minutes. Then add the sweet potato and salt (optional) and simmer on a medium heat for another 20 minutes, stirring occasionally until the chicken and potatoes are cooked and tender. If the curry is too thick, stir in a little water at a time until it is the consistency you want.

CHINESE SWEET & SOUR CHICKEN

Steps:

• Start by whisking the egg white, cornflour, sherry and salt together until it is creamy smooth.
• Coat the chicken with this marinade and allow to marinate for 24 hours.
• When ready to cook, heat about 10cm (4 inches) of rapeseed oil in a large wok. The oil is ready when a piece of spring onion sizzles quickly when you toss it in the oil.
• Working in batches, remove as much of the marinade from the chicken pieces as you can and then roll them in the cornflour. Shake to discard any excess flour.
• Slowly lower each piece of chicken into the oil and fry for about two minutes. The chicken should be 80% to 90% cooked but still pink in the middle.
• Transfer the chicken pieces from the oil to paper kitchen towels to soak up the excess oil.
• Mix the sauce ingredients together.
• All of this and the vegetable preparation can be done a day in advance if you are pressed for time.
• Now heat the sesame oil over high heat in a wok and add the garlic, ginger, chillies and spring onions. Let these sizzle in the hot oil while stirring continuously.
• After about two minutes, add the capsicum and onion pieces and fry for a further couple of minutes.
• Pour in the sauce and bring to a rolling simmer and then add the par-cooked chicken pieces.
• Stir in the cornflour mixture and stir. This will bring a nice shine to the sauce.
• When the chicken is cooked through, check for seasoning, adding salt if necessary and serve. This goes so well with plain white rice.

SWEET AND SOUR CHICKEN CURRY

Steps:

• In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
• Add the chicken, stir to coat all of the pieces and add the water.
• Cook for 6 mins till the meat is tender.
• Add half of the chillies and cream, cook 2 minutes.
• Serve garnished with the remaining chillies and the chopped coriander leaves.

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

SWEET 'N' SOUR CURRY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.

SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)

Steps:

• Cook shells.
• In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
• Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
• When done, let cool and then mix in cooked COOLED pasta WITH IT.