Ready in 1 hour 45 minutes
Hot, sweet and sour curry originating from Persia (adapted from menuinprogress.com)
Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
Add the onions and fry for a further 10 minutes.
Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
Blend the mixture until it becomes thick and velvety.
(The sauce can be made in advance, or in bulk, and frozen to quicken the total cooking time)
Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.
Give everything a good mix and add the chicken.
Simmer for 10 minutes and add the chopped coriander.
Simmer for another 20 minutes until the curry has reduced and serve with rice.
moraki 1y agoJust finished this for dinner was beautiful, great recipe but was very mild would add some chillies next time or up the cayenne by a lot for an extra kick.
Scottflorence 2y ago
gazjensen 2y agoUsed 2 tins of plum toms, no added water, and halved the sugar. A more well balanced but extremely tasty curry......
KrispyRockstar 2y agoEasy and not much clean up
paulsheard 3y agoFantastic curry. Just like the real thing!
LyndseyJones 4y agoTakes a bit of prepping but most tasty curry I've made.
rory.gillies 4y agoAmazing! Better than the local Indian takeaway! We always add a finely chopped scotch bonnet chilli, makes it very hot and sour.
Amberahmad221 4y agoNot that great. It was missing something.
Darren79 4y agoEasy to do, I added some pineapple and cherry toms, great results!
jmschaub 4y agoIt took a long time to make but it's worth it. It has a wonderful flavor.