Sweet and Sour Chicken Puri
Recreate a restaurant classic with this delicious Indian takeaway style sweet & sour chicken puri recipe.
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.