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Sweet and sour chicken puri on a serving plate.

Sweet and Sour Chicken Puri

Patia style sweet and sour chicken on a light crispy fried puri bread.

Course Snack, Starter, Appetiser
Cuisine Indian, British Indian, Scottish Indian, Pakistani
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Pour the sweet and sour chicken on to a serving plate and serve with fried puri bread.