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