Go Back Email Link
–+ servings
Print Pin
No ratings yet

Chicken Achari Curry (Indian Takeaway Style)

Recreate a sour and spicy special curry with this Indian takeaway style chicken achari curry recipe.
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, achari chicken curry, achari
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 teaspoons vegetable oil
  • 1 small onion, roughly chopped
  • 1/2 green pepper, roughly chopped
  • 80 millilitres curry broth (for the first stage)
  • 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
  • 80 millilitres curry broth (for the second stage)
  • 1 portion cooked chicken for curry dishes
  • 80 millilitres curry broth (for the third stage)
  • 1 teaspoon ground almonds
  • 2 tablespoons tomato ketchup
  • 1 teaspoon mango chutney
  • 1 heaped teaspoon mixed pickle
  • 50 millilitres single cream
  • 1 teaspoon fresh lemon juice or lemon dressing

Instructions

  • 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.
  • 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.
  • 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.
  • 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.