Chicken Achari Curry (Indian Takeaway Style)

Recreate a sour and spicy special curry with this Indian takeaway style achari chicken curry recipe.

---

For those who prefer their curry on the tangy side, this classic Indian takeaway style chicken achari curry is a winner. This recipe uses Indian restaurant style curry broth, as well as a combination of ketchup, mango chutney and mixed pickle. The resulting curry sauce sweet and sour, full of flavour but not too hot.

Ingredients For Chicken Achari Curry

This tangy chicken achari curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including mango chutney and mixed pickle to make a tangy sweet and sour curry sauce. With deliciously tender chicken for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Vegetable Oil
• Onion
• Green Pepper
• Curry Broth
• Garlic Ginger Paste
• Fresh Green Chilli
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Cooked Chicken
• Fresh Coriander Leaves
• Ground Almonds
• Tomato Ketchup
• Mango Chutney
• Mixed Pickle
• Single Cream
• Lemon Juice or Lemon Dressing

How To Make Chicken Achari Curry

Making this chicken achari curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with cooked chicken, and the sauce is simmered until rich and delicious.

Step 1: Fry Vegetables

Heat 2 teaspoons vegetable oil in a frying pan or curry pan over a medium head. Add 1 small onion, roughly chopped and 1/2 green pepper, roughly chopped. Stir-fry for 2 minutes.

Step 2: Begin Achari Curry

Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 fresh green finger chilli, thinly sliced, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt, 1 small handful fresh coriander leaves, finely chopped. Mix well, bring to the boil and add another 80 millilitres curry broth and 1 portion cooked chicken for curry dishes. Simmer for 2 minutes.

Step 3: Simmer Achari Curry

Add the remaining 80 millilitres curry broth, 1 teaspoon ground almonds, 2 tablespoons tomato ketchup, 1 teaspoon mango chutney, 1 heaped teaspoon mixed pickle, 50 millilitres single cream and 1 teaspoon fresh lemon juice or lemon dressing. Mix well and simmer for 2 minutes or until the achari curry sauce is slightly thick and bubbling hot.

Step 4: Serve

Transfer the chicken achari curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Chicken Traditional Chicken Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked chicken.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the achari curry sauce becomes thick too quickly (or if you like more achari curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the curry sauce is simmering.

I hope you’ll try this Indian takeaway style chicken achari curry recipe. If you do, let me know in the comments how it went!

---

Chicken Achari Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use chicken tikka to make chicken tikka achari curry instead?
You can definitely use cooked chicken tikka pieces in this recipe to make a takeaway style chicken tikka achari curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with chicken achari curry?
This tangy curry is delicious with pilau rice and plain chapati.

---

Do you like this Indian takeaway style chicken achari curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make chicken pakora, spiced onions, korma curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

You might like this…