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Indian takeaway style sweet and sour chicken puri on a serving plate.
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Sweet and Sour Chicken Puri

Recreate a restaurant classic with this delicious Indian takeaway style sweet & sour chicken puri recipe.
Course Appetiser, Starter
Cuisine British Indian, Indian, Pakistani, Scottish Indian
Keyword chicken poori, chicken puri, patia, puri, sweet and sour
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

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.