Recreate a restaurant classic with this delicious Indian takeaway style sweet & sour chicken puri recipe.
Two varieties of chicken puri are common on Scottish Indian restaurant and takeaway menus: hot (sometimes called Bombay style) and sweet and sour (sometimes called Punjabi style). In England, the same dish might be known as ‘chicken chaat puri’ or a variant thereof. As the name implies, puri bread accompanies the dish. Puri bread is fried in oil, but it is deliciously light and crispy. Chicken puri can be considered a half portion of curry, so you might see it in the starters section on some menus.
Ingredients For Sweet And Sour Chicken Puri
- Curry Broth: This Indian Restaurant Style Curry Broth is the starting point for a variety of takeaway style curry dishes.
- Patia Ingredients: Garlic Ginger Paste, Tomato Puree, Red Chilli Powder, Methi Leaves, Fresh Coriander, Salt, Cooked Chicken, Ketchup, Mango Chutney, Lemon Juice, Beetroot Powder, Water.
- Puri Bread: As the name suggests, this dish is served with puri bread.
How To Make Sweet And Sour Chicken Puri
Step 1: Curry
Heat 180 millilitres curry broth in a small pot until piping hot. Add 1/3 of the broth to a curry pan or frying pan over medium heat. Add 1/2 teaspoon garlic ginger paste, 1/2 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1/2 teaspoon methi leaves, 1 small handful fresh coriander leavesand Pinch sea salt. Mix well, bring to the boil and simmer for 1-2 minutes. Add another 1/3 of the remaining curry broth and 5-6 pieces cooked chicken / chicken tikka and mix well. Simmer for another 1-2 minutes. Add the remaining curry broth, mix well and simmer for another 2-3 minutes.
Step 2: Sweet & Sour
Add 1 tablespoon tomato ketchup, 1 teaspoon mango chutney and 1 teaspoon fresh lemon juice and mix well. In a small bowl, mix 1/2 teaspoon beetroot powder and 1 tablespoon water and add to the simmering sauce. Simmer for 1 minute or until the sauce has reached your desired consistency.
Step 3: Serve Sweet & Sour Chicken Puri
Arrange Fried Puri Breads on a serving plate. Top with the prepared sweet & sour chicken curry and serve.
I hope you’ll try this sweet and sour chicken puri recipe. If you do, let me know in the comments below how it went!
Sweet & Sour Chicken Puri Recipe Tips
Saucy: Add a touch of water to the simmering curry sauce if it becomes too thick.
Chasni: Add 1/2 teaspoon of mint sauce and 2 tablespoons of single cream for a chasni style finish.
Sweet and Sour Chicken Puri
Equipment
- 1 Curry Pan or Frying Pan
Ingredients
- 180 millilitres curry broth
- 1/2 teaspoon garlic ginger paste
- 1/2 teaspoon tomato puree
- 1/4 teaspoon mild red chilli powder
- 1/2 teaspoon methi leaves
- 1 small handful fresh coriander leaves roughly chopped
- Pinch sea salt
- 5-6 pieces cooked chicken / chicken tikka
- 1 tablespoon tomato ketchup
- 1 teaspoon mango chutney
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon beetroot powder
- 1 tablespoon water
- Fried Puri Breads to serve
Instructions
- Heat 180 millilitres curry broth in a small pot until piping hot. Add 1/3 of the broth to a curry pan or frying pan over medium heat. Add 1/2 teaspoon garlic ginger paste, 1/2 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1/2 teaspoon methi leaves, 1 small handful fresh coriander leaves and Pinch sea salt. Mix well, bring to the boil and simmer for 1-2 minutes. Add another 1/3 of the remaining curry broth and 5-6 pieces cooked chicken / chicken tikka and mix well. Simmer for another 1-2 minutes. Add the remaining curry broth, mix well and simmer for another 2-3 minutes.
- Add 1 tablespoon tomato ketchup, 1 teaspoon mango chutney and 1 teaspoon fresh lemon juice and mix well. In a small bowl, mix 1/2 teaspoon beetroot powder and 1 tablespoon water and add to the simmering sauce. Simmer for 1 minute or until the sauce has reached your desired consistency.
- Arrange Fried Puri Breads on a serving plate. Top with the prepared sweet & sour chicken curry and serve.
Do you like this Indian takeaway style sweet and sour chicken puri 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 vegetable pakora, spiced onions, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- Make your favourite Indian takeaway dishes at homeKenny McGovern’s obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life
- The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides
- The Indian Takeaway Secret is a meticulously researched love letter to Indian cooking, containing delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today
- Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi
- With this vast array of tasty takeaway recipes for every occasion, you’ll be able to enjoy all your favourite Indian food from the comfort of your own home – and at half the price!
