Poultry Recipes - Sweet and Sour Chicken

Ingredients

• 6 chicken pieces, skinned

• 259 ml/8 fl oz/1 cup water

• 225 g/8 oz vegetables (cauliflower, carrots, (bell) pepper, aubergine (eggplant) etc, cut into 3 cm/1 1/2 in pieces

• oil for deep-frying

Batter:

• 100 g/4 oz/1 cup gram flour

• 15 ml/1 tbsp oil

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 5 ml/1 tsp ajwain

• 2.5 ml/1/2 tsp garam masala

• 2.5 ml/1/2 tsp ground red chili

• salt

• 150 ml/1/4 pt/2/3 cup water

Sauce:

• 75 ml/5 tbsp oil or ghee

• 2 onions, finely chopped

• 4 large cloves garlic

• 2.5 cm/l in ginger root, coarsely chopped

• 10 ml/2 tsp ground coriander (cilantro)

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• 1.5 ml/1/4 tsp ground mace

• 1.5 ml/1/4 tsp grated nutmeg

• salt

• 225 g/8 oz canned tomatoes, chopped

• 60 ml/4 tbsp wine vinegar

• 15 ml/1 tbsp honey

• 200 ml/7 fl oz/ scant 1 cup water

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Place the chicken and water in a heavy-based pan, bring to the boil, cover and simmer over a medium-low beat for 20 minutes. Remove the lid, increase the beat and dry off any remaining water.

2. To make the batter, place the flour in a bowl, mix in the oil then add the ground spices, salt and water and mix to a smooth batter. Heat the frying oil. Dip the cooked chicken pieces in the batter then place gently in the oil and fry until golden brown. Remove with a slotted spoon. Dip the vegetable pieces in the batter and fry until golden brown. Place with the chicken.

3. To make the sauce, beat the oil or ghee in a heavy-based pan and fry 1 onion until golden brown. Blend the remaining onion, the garlic and ginger to a smooth paste then stir it into the pan and fry for 2 minutes. Add the ground spices, salt and tomatoes and cook until all the liquid bas been absorbed and the oil appears on the surface.

4. Add the wine vinegar and cook until all the liquid bas been absorbed. Add the honey and cook for 2 minutes. Add the water, bring to the boil then reduce the beat and simmer for 2 minutes. Pour the hot sauce over the chicken and vegetables, sprinkle with the garnish ingredients and serve hot with rice, puris, raita and chutney.