SWEET & SOUR CAPE MALAY CHICKEN CURRY
A mild and saucy, richly flavoured traditional South African curry with light sweet notes from the dates and lots of spices. This is a healthy dish best served hot with your favourite rice.
Provided by Berry Sweet Life
Categories Curry
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan heat 3 tbsp olive oil, then fry the onions, garlic and ginger until going golden. Then add the remaining 1 tbsp olive oil and curry powder and cook, stirring for 1 minute.
- Add the chicken to the saucepan and cook for 4 minutes stirring often.
- Now add the tin of tomato, apple cider vinegar water and dates and simmer for 5 minutes. Then add the sweet potato and salt (optional) and simmer on a medium heat for another 20 minutes, stirring occasionally until the chicken and potatoes are cooked and tender. If the curry is too thick, stir in a little water at a time until it is the consistency you want.
Nutrition Facts : Calories 506 kcal, ServingSize 1 serving
SWEET AND SOUR CHICKEN CURRY
This is going to be a new dish for some of you, The chicken is cooked in a spice and mango chutney sauce. The dish is Balti in origin and should be cooked in a wok. Stun your friends with this one.
Provided by Brian Holley
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
- Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
- Add the chicken, stir to coat all of the pieces and add the water.
- Cook for 6 mins till the meat is tender.
- Add half of the chillies and cream, cook 2 minutes.
- Serve garnished with the remaining chillies and the chopped coriander leaves.
SWEET AND SOUR CURRY CHICKEN FOR SLOW COOKER
Make and share this Sweet and Sour Curry Chicken for Slow Cooker recipe from Food.com.
Provided by Bellinda
Categories One Dish Meal
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add all the ingredients to the crock pot.
- Season with salt and pepper to taste.
- Cook on low for 4-6 hours.
Nutrition Facts : Calories 254.2, Fat 3.8, SaturatedFat 0.8, Cholesterol 75.5, Sodium 145, Carbohydrate 28.4, Fiber 5.1, Sugar 18.5, Protein 27.5
SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)
Originally this was a recipe was from Feb 2007 Gourmet,but I DRASTICALLY changed it to a sweet+sour curry. I used tiny shells(cooled) to mix with the curry,+IT TURNED TASTING GREAT!
Provided by larry 2
Categories Curries
Time 1h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook shells.
- In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
- Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
- When done, let cool and then mix in cooked COOLED pasta WITH IT.
Nutrition Facts : Calories 597.3, Fat 28.1, SaturatedFat 19.7, Cholesterol 34.5, Sodium 367.5, Carbohydrate 68.6, Fiber 8.2, Sugar 23.3, Protein 23.8
EASY SWEET & SOUR CHICKEN
Ditch the takeaway and make our simple sweet and sour chicken recipe. This speedy Chinese-style rice dish is ready in under 30 minutes and packed with zingy flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
- Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.
Nutrition Facts : Calories 305 calories, Fat 2 grams fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.63 milligram of sodium
EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
SWEET AND SOUR CHICKEN
Get the best version of sweet and sour chicken with our ultimate recipe. You'll be rewarded with crisp, battered chicken in a sharp, sweet and fruity sauce
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 24
Steps:
- Mix the chicken with the soy sauce, rice wine, ginger, garlic and a pinch of salt in a large bowl. Put in the fridge and leave to marinate for at least 1 hr or ideally overnight. Meanwhile, make the sauce. Tip the rice wine, vinegar and sugar into a saucepan with a pinch of salt and bring to the boil. Stir until the sugar has dissolved, then add the garlic and ketchup. Continue to cook for 10 mins until syrupy, then remove from the heat and set aside. To prepare the toppings, put the coriander and spring onion in a bowl of iced water to perk them up. Toast the peppercorns in a dry frying pan, if using, then crush using a pestle and mortar. Mix with 1 tbsp sea salt and set aside.
- Mix the beaten egg into the chicken mix, then stir in the cornflour and five-spice powder until the chicken is coated. Set aside. Pour the oil into a wok until it's no more than a third full and heat to 170C, or heat a deep-fat fryer to the same temperature. If you don't have a thermometer, drop a bit of the batter into the oil; when the batter sizzles and turns golden within 1 min, it's ready. Fry the chicken in batches for 4-5 mins until golden and crisp, then drain on kitchen paper and keep warm in a low oven.
- Meanwhile, gently reheat the sauce and add the soy sauce, stock pot or cube, vegetables, pineapple and ginger. Simmer for 3 mins until the veg is slightly softened. Mix the chicken with the sauce and serve with the coriander and spring onions, salt and pepper mix and some rice on the side.
Nutrition Facts : Calories 518 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 3 milligram of sodium
SWEET & SOUR CHICKEN
Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up
Provided by John Torode
Categories Dinner, Starter
Time 1h5m
Number Of Ingredients 13
Steps:
- For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
- Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
- Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.
Nutrition Facts : Calories 654 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium
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