Sweet and sour patia style chicken curry served on top of a deliciously light and crispy fried puri bread.
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 the curry broth in a small pot until piping hot. Add 3-4 tablespoons of the broth to a pan over a medium heat. Add the garlic ginger paste, tomato puree, chilli powder, methi, fresh coriander and salt. Mix well, bring to the boil and simmer for 1-2 minutes. Add half of the remaining curry broth and the cooked chicken 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: Patia
Add the ketchup, mango chutney and lemon juice and mix well. In a small bowl, mix the beetroot powder and water and add to the simmering sauce. Simmer for 1 minute or until the sauce has reached your desired consistency.
Step 3: Serve
Pour the sweet and sour chicken on to a serving plate and serve with fried puri bread.
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!
Patia style sweet and sour chicken on a light crispy fried puri bread.
- 250 ml curry broth see notes
- 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 generous tablespoon tomato ketchup
- 1 generous teaspoon mango chutney
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon beetroot powder mixed with 1 tablespoon water
-
Heat the curry broth in a small pot until piping hot. Add 3-4 tablespoons of the broth to a pan over a medium heat. Add the garlic ginger paste, tomato puree, chilli powder, methi, fresh coriander and salt. Mix well, bring to the boil and simmer for 1-2 minutes. Add half of the remaining curry broth and the cooked chicken and mix well. Simmer for another 1-2 minutes. Add the remaining curry broth, mix well and simmer for another 2-3 minutes.
-
Add the ketchup, mango chutney and lemon juice and mix well. In a small bowl, mix the beetroot powder and water and add to the simmering sauce. Simmer for 1 minute or until the sauce has reached your desired consistency.
-
Pour the sweet and sour chicken on to a serving plate and serve with fried puri bread.
Do you like this 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.
