Sweet & Sour Chicken Curry

This is a deliciously rich and not-too-spicy curry for those who love to cook a good curry.

Nutrition Facts

Servings: 2

Amount Per Serving % Daily Value*

Calories 402 20%

Calories from Fat 123

Total Fat 13.7g 21%

Saturated Fat 2.5g 12%

Unsaturated Fat 9.1g

Trans Fat 0.0g

Total Carbohydrate 14.2g 4%

Dietary Fibre 0.9g 3%

Sugars 12.5g

Protein 53.9g 107%

Cholesterol 160.0mgs 53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

500 g (16 oz) chicken breasts, cubed
100 g cherry tomatoes
2 tbsp tomato ketchup
1 tbsp garlic & ginger paste
1 tbsp sugar
2 tsp tamarind paste or concentrate
1 green chilli, sliced
1 tbsp ghee or vegetable oil
Chopped coriander to garnish

Spice mix 1

1 tbsp sesame seeds
1 tbsp grated coconut
1 tsp chilli powder
½ tsp coriander powder
½ tsp cumin powder
½ tsp poppy seeds
½ tsp salt

Spice mix 2

1 dried red chilli
¼ tsp fenugreek seeds
¼ tsp kalonji (black onion) seeds

Instructions

Mix the tamarind concentrate, garlic & ginger paste and tomato ketchup in a bowl with 2 tbsp of water. Mix well. Add in Spice Mix 1 and stir well.
Stir in the chicken. Cover and leave to marinate for about 15 minutes.
Heat the oil in a pan over a medium heat and sir-fry Spice Mix 2 for 30 seconds to release the flavour.
Add in the chicken with its marinade together with the sugar. Simmer for 15-20 minutes or until the chicken is tender.
Stir in the green chilli and the cherry tomatoes. Simmer for 2 more minutes before serving.

Titli’s Tips

The tamarind provides sourness while the sugar and tomato ketchup give the dish a sweetness. If you can’t get tamarind paste then you could use vinegar instead, but it won’t quite taste the same…

You can also make this with lamb or vegetables. Adjust the cooking time accordingly.