Sweet and sour chicken curry

Sweet and sour chicken curry

Preparation and cooking time: 2 hours 15 minutes.

Serves 2.

I love a good curry – who doesn’t? This curry is influenced by Kashmiri flavours of dried fruit, and is also similar to an Achari curry because of its tangy flavour. These sweet, fruity and sometimes sour flavours are created by the dried cherries and olives (not something that usually pops up in a curry!). The chicken is tender and delicious because it is marinated in yoghurt in advance.

Preparation takes a bit of time; between an hour and an hour and a half, but you can make it in advance, so it’s ideal for a dinner party and every minute is worth the final result.

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Ingredients

Marinade
Juice of 1 lemon
200g chicken, cut into 1.5 cm cubes
1 large clove garlic, crushed or finely chopped
5 tbsp low fat plain yoghurt

Curry
1 medium onion, chopped
1 tbsp vegetable oil
1 clove garlic, crushed or finely chopped
2cm cube fresh ginger, peeled and grated
1 tsp vegetable oil
1 tsp cumin
1 tsp coriander
½ tsp turmeric
A pinch of chilli powder
1/2 fresh green chilli
4 medium tomatoes, chopped
10 green olives, chopped
16 dried cherries
1tsp garam masala

Rice to serve

Equipment

1 medium size non-stick sauce pan

Method

Mix chicken with the yoghurt, lemon juice and garlic in a bowl and put in the fridge to marinade for at least an hour. You can leave this overnight if you have time.

Add vegetable oil to the non-stick saucepan and heat on the stove.

Add the onions and fry on quite a high heat for about half an hour. Make sure that you stir often, until the onions are well cooked and go brown.

Add the garlic and cook for another minute and continue stirring.

Add the ginger, fresh chilli, coriander, cumin, turmeric and a pinch of chilli powder. Cook all the spices together for a further 5 – 10 minutes, adding a tiny bit of extra oil if necessary.

Add the chopped tomatoes and cook for a further 10 minutes. The tomatoes should gradually cook down and disintegrate into a paste.

Take the chicken out of the of the fridge. Remove the pieces of chicken out of the marinade and wipe off most of the marinade on some kitchen roll. Add the chicken pieces to the curry.

Add the olives and dried cherries and 100ml of water, stir, then cook for another 20 minutes. If you are serving the curry with rice, this would be a good time to put on the rice.

When the curry has finished cooking, sprinkle garam masala on top of the curry without stirring it in, cover it and let it cook for a further 5 minutes.

Serve immediately with rice

Listen to the recipe podcast:

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